Elimination of polycyclic aromatic hydrocarbons by bleaching of olive pomace oil

Author:

León‐Camacho Manuel1,Viera‐Alcaide Isabel1,Ruiz‐Méndez M. Victoria1

Affiliation:

1. Instituto de la Grasa, C.S.I.C., Sevilla, Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Reference25 articles.

1. J. Alba M. A. Ruiz‐Gómez F. Hidalgo‐Casad:Technological evolution of the different process for olive oil extraction. In: Edible Fats and Oils Processing: Basic Principles and Modern Practices. Ed.D. R. Erickson Am. Oil Chem. Soc. Champaign Illinois (USA) 1990 pp. 341‐347.

2. Analysis of 200 food items for benzo[a]pyrene and estimation of its intake in an epidemiologic study

3. Is There a Genetic Basis for Lung Cancer Susceptibility?

4. Effects of dietary fat on benz-a-pyrene-induced forestomach tumorigenesis in mice chronically exposed to arsenic

5. Content of polycyclic hydrocarbons in crude vegetable oils.;Grimmer G.;Chem. Ind. Pag.,1967

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