Polycyclic aromatic hydrocarbons in smoked cheese-Reference-Cited by-同舟云学术

Polycyclic aromatic hydrocarbons in smoked cheese

Published:2008 Issue:8 Volume:88 Page:1307-1317
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Suchanová Marie,Hajšlová Jana,Tomaniová Monika,Kocourek Vladimír,Babička Luboš

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference21 articles.

1. Polycyclic aromatic hydrocarbons in the diet

2. Scientific Committee on Food. Opinion of the Scientific Committee on Food on the risks to human health of polycyclic aromatic hydrocarbons in food. SCF/CS/CNTM/PAH/29 Final. Health and consumer protection directorate - general, Brussels (2002).

3. Joint FAO/WHO Expert Committee on Food Additives, Evaluation of Certain Food Contaminants. Report of the 64th meeting, Rome, 8 to 17 February 2005, No. 930. WHO, Geneva (2006).

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