Polycyclic Aromatic Hydrocarbons (PAHs) in Select Commercially Processed Meat and Fish Products in Finland and the Mutagenic Potential of These Food Items-Reference-Cited by-同舟云学术

Polycyclic Aromatic Hydrocarbons (PAHs) in Select Commercially Processed Meat and Fish Products in Finland and the Mutagenic Potential of These Food Items

Published:2019-01-11 Issue:4 Volume:40 Page:927-933
ISSN:1040-6638
Container-title:Polycyclic Aromatic Compounds
language:en
Short-container-title:Polycyclic Aromatic Compounds

Author:

Matthew Omoruyi Iyekhoetin¹,Hokkanen Mirja²,Pohjanvirta Raimo³

Affiliation:

1. Department of Biological Sciences (Microbiology Unit), Faculty of Science, Benson Idahosa University, Benin City, Edo State, Nigeria;

2. Research and Laboratory Services Department, (Chemistry Research Unit), Finnish Food Safety Authority (Evira), Helsinki, Finland;

3. Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland

Publisher

Informa UK Limited

Subject

Materials Chemistry,Organic Chemistry,Polymers and Plastics

Link

https://www.tandfonline.com/doi/pdf/10.1080/10406638.2018.1509360

Reference34 articles.

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2. Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat

3. Comparative tumorigenicity of benzo[a]pyrene, 1-nitropyrene and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine administered by gavage to female CD rats

4. Cigarette smoking and lung cancer: chemical mechanisms and approaches to prevention

5. Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia

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