Determination of hydrocarbon contamination in foods. A review
Author:
Affiliation:
1. Department of Agricultural, Food, Environmental and Animal Sciences
2. University of Udine
3. 33100 Udine
4. Italy
Abstract
Hydrocarbon contaminants in foods can be grouped into two main classes, based on the main process involved in their formation.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Engineering,General Chemical Engineering,Analytical Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2016/AY/C6AY00655H
Reference159 articles.
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4. Polycyclic aromatic hydrocarbons in food and beverages. Analytical methods and trends
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