Assessment of dietary exposure to polycyclic aromatic hydrocarbons from smoked meat products produced in Latvia

Author:

Rozentāle IrinaORCID,Stumpe-Vīksna Ilze,Začs Dzintars,Siksna Inese,Melngaile Aija,Bartkevičs Vadims

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference21 articles.

1. Polycyclic aromatic hydrocarbons in smoke used to smoke cheese produced by the combustion of rock rose (Cistus monspeliensis) and tree heather (Ericaarborea) wood;Conde;Journal of Agricultural and Food Chemistry,2005

2. Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia;Djinovic;Meat Science,2008

3. Polycyclic aromatic hydrocarbons (PAH) in Danish smoked fish and meat products;Duedahl-Olesen;Polycyclic Aromatic Compounds,2006

4. Commission Recommendation of 4 February 2005 (2005/108/EC) on the further investigation into the levels of polycyclic aromatic hydrocarbons in certain foods;EC;Official Journal of the European Union,2005

5. Commission regulation 1881/2006/EC of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs;EC;Official Journal of the European Union,2006

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