1. Official methods of analysis of the association of analytical chemists;AOAC,1990
2. Analysis and occurrence of PAHs in food;Bartle,1991
3. Relation of smoking parameters to the yield colour and sensory quality of smoked Atlantic salmon (Salmo salar);Cardinal;Food Research International,2001
4. Control of incinerator organics by fluidized bed activated carbon adsorber;Chiang;Journal of Environmental Engineering,2000
5. Code of practice for the reduction of contamination of food with polycyclic aromatic hydrocarbons (PAH) from smoking and direct drying processes;Codex Alimentarius Commission, CAC,2009