Levels of Benzo[a]pyrene (BaP) in “Mozzarella di Bufala Campana” Cheese Smoked According to Different Procedures-Reference-Cited by-同舟云学术

Levels of Benzo[a]pyrene (BaP) in “Mozzarella di Bufala Campana” Cheese Smoked According to Different Procedures

Published:2004-06-16 Issue:14 Volume:52 Page:4452-4455
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Anastasio Aniello¹,Mercogliano Raffaelina¹,Vollano Lucia¹,Pepe Tiziana¹,Cortesi Maria Luisa¹

Affiliation:

1. Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti, Sezione Ispezione, Facoltà di Medicina Veterinaria, Università degli Studi di Napolii Federico II, Via Delpino 1, Napoli 80137, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049566n

Reference21 articles.

1. Comparative tumorigenicity of benzo[a]pyrene, 1-nitropyrene and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine administered by gavage to female CD rats

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