Gas chromatography-mass spectrometry (GC-MS) method for the determination of 16 European priority polycyclic aromatic hydrocarbons in smoked meat products and edible oils-Reference-Cited by-同舟云学术

Gas chromatography-mass spectrometry (GC-MS) method for the determination of 16 European priority polycyclic aromatic hydrocarbons in smoked meat products and edible oils

Published:2008-06 Issue:6 Volume:25 Page:704-713
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Jira W.,Ziegenhals K.,Speer K.

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/02652030701697769

Reference28 articles.

1. Factors affecting the polycyclic aromatic hydrocarbon content of cereals, fats and other food products

2. POLYCYCLIC AROMATIC HYDROCARBONS (PAH) IN DANISH SMOKED FISH AND MEAT PRODUCTS

3. European Commission. 2005a. Commission recommendation of 4 February 2005 on the further investigation into the levels of polycyclic aromatic hydrocarbons in certain foods (2005/108/EC).Brussels: European Commission,

4. European Commission. 2005b. Commission regulation (EC) No. 208/2005 of 4 February 2005 amending regulation (EC) No. 466/2001 as regards polycyclic aromatic hydrocarbons.Brussels: European Commission,

5. European Commission. 2007. Commission regulation (EC) No. 333/2007 of 28 March 2007 laying down the methods of sampling and analysis for the official control of the levels of lead, cadmium, mercury, inorganic tin, 3-MCPD and benzo(a)pyrene in foodstuffs.Brussels: European Commission,

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