Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review-Reference-Cited by-同舟云学术

Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review

Published:2020-07 Issue: Volume:141 Page:111372
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Iko Afé Ogouyôm Herbert,Douny Caroline,Kpoclou Yénoukounmè Euloge,Igout Ahmed,Mahillon Jacques,Anihouvi Victor,Hounhouigan Djidjoho Joseph,Scippo Marie-Louise

Funder

Académie de recherche et d'enseignement supérieur

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference66 articles.

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3. Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions;Babić;Food Addit. Contam. B,2018

4. The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages;Bartkiene;Food Contr.,2017

5. Preservation of Fish and Meat, Agrodok-Series 12;Berkel,2004

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