Quantification and risk assessment of carcinogenic polycyclic aromatic hydrocarbons in retail smoked fish and smoked cheeses

Author:

Racovita Radu C.,Secuianu Catinca,Israel-Roming Florentina

Funder

Unitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si Inovarii

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference55 articles.

1. Polycyclic aromatic hydrocarbons in food. Scientific opinion of the panel on contaminants in the food chain;Alexander;The European Food Safety Authority Journal,2008

2. Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods;Alomirah;Food Control,2011

3. Fast and easy multiresidue method employing acetonitrile extraction/partitioning and dispersive solid-phase extraction for the determination of pesticide residues in produce;Anastassiades;Journal of AOAC International,2003

4. Occurrence of polycyclic aromatic hydrocarbons in cheese with and without a smoked flavour;Bosset;Sciences des Aliments,1998

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

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