Determination of benzo[a]pyrene in smoked, cooked and toasted food products-Reference-Cited by-同舟云学术

Determination of benzo[a]pyrene in smoked, cooked and toasted food products

Published:1979-01 Issue:4 Volume:17 Page:325-328
ISSN:0015-6264
Container-title:Food and Cosmetics Toxicology
language:en
Short-container-title:Food and Cosmetics Toxicology

Author:

Lintas C.,De Matthaeis M.C.,Merli F.

Publisher

Elsevier BV

Subject

Toxicology

Reference28 articles.

1. Carcinogenic substances in edible fats and oils. Part IV: Studies on margarine, vegetable fats and butter (in German);Fabian;Arch. Hyg.,1968

2. Carcinogenic polycyclic aromatic hydrocarbons in Norwegian smoked meat sausages;Fretheim;J agric. Fd Chem.,1976

3. Scientific Report, Benzo[a]pyrene and other polycyclic aromatic hydrocarbons in margarine and mayonnaise (in German);Fritz;Nahrung,1968

4. On the formation of carcinogenic hydrocarbons during the thermal treatment of foods. Part IV: The effect of frying;Fritz;Nahrung,1968

5. On the formation of carcinogenic hydrocarbons during the thermal treatment of foods. Part II: The roasting of coffee-beans and coffee-substitutes (in German);Fritz;Nahrung,1968

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