Polycyclic aromatic hydrocarbons and halogenated persistent organic pollutants in canned fish and seafood products: smoked versus non-smoked products

By Drabova Lucie   Pulkrabova Jana   Kalachova Kamila   Tomaniova Monika   Kocourek Vladimir   Hajslova Jana  

Food Additives & Contaminants: Part A, Vol. 30, Iss. 3, 2013-03 ,pp. : 515-527

Taylor & Francis Ltd

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Optimization of the procedure for the determination of polycyclic aromatic hydrocarbons and their derivatives in fish tissue: Estimation of measurements uncertainty

By Jánská M.   Tomaniová M.   Hajšlová J.   Kocourek V.  

Food Additives and Contaminants, Vol. 23, Iss. 3, 2006-03 ,pp. : 309-325

Taylor & Francis Ltd

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Determination of polycyclic aromatic hydrocarbons (PAHs) in commonly consumed Nigerian smoked/grilled fish and meat

By Akpambang V. O. E.  

Food Additives and Contaminants, Vol. 26, Iss. 7, 2009-07 ,pp. : 1096-1103

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Exposure to Polycyclic Aromatic Hydrocarbons through Consumption of Edible Marine Species in Catalonia, Spain

By Llobet Juan M.   Falcó Gemma   Bocio Ana   Domingo Jose L.  

Journal of Food Protection, Vol. 69, Iss. 10, 2006-10 ,pp. : 2493-2499

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Polycyclic aromatic hydrocarbons (PAH) in various types of tea

By Ziegenhals Katja  

European Food Research and Technology A, Vol. 228, Iss. 1, 2008-11 ,pp. : 83-91

Springer Publishing Company

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