Polycyclic aromatic hydrocarbons in smoked food products and commerical liquid smoke flavourings-Reference-Cited by-同舟云学术

Polycyclic aromatic hydrocarbons in smoked food products and commerical liquid smoke flavourings

Published:1993-09 Issue:5 Volume:10 Page:503-521
ISSN:0265-203X
Container-title:Food Additives and Contaminants
language:en
Short-container-title:Food Additives and Contaminants

Author:

Gomaa Enayat A.,Gray J. Ian,Rabie Samir,Lopez‐Bote Clemente,Booren Alden M.

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,Chemistry (miscellaneous),Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/02652039309374174

Reference40 articles.

1. Routine liquid chromatographic method for assessing polynuclear aromatic hydrocarbon pollution in fresh water environments

2. 3,4-BENZOPYRENE IN CHARCOAL GRILLED MEATS

3. Polycyclic Aromatic Hydrocarbon Carcinogens in Commercial Seafoods

4. Fazio, T. 1987.Food Additives Analytical Manual edited, Edited by: Sherma, J. Vol. II, 222–235. Arlington, VA: Association of Official Analytical Chemists.

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