Determination of Polycyclic Aromatic Hydrocarbons in Smoked Pork by Effect-Directed Bioassay with Confirmation by Chemical Analysis

By Kuhn Kerstin   Nowak Bernhard   Klein Günter   Behnke Andreas   Seidel Albrecht   Lampen Alfonso  

Journal of Food Protection, Vol. 71, Iss. 5, 2008-05 ,pp. : 993-999

International Association for Food Protection

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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

Taylor & Francis Ltd

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A GC/MS method for the determination of carcinogenic polycyclic aromatic hydrocarbons (PAH) in smoked meat products and liquid smokes

By Jira Wolfgang  

European Food Research and Technology A, Vol. 218, Iss. 2, 2004-01 ,pp. : 208-212

Springer Publishing Company

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Gas chromatography-mass spectrometry (GC-MS) method for the determination of 16 European priority polycyclic aromatic hydrocarbons in smoked meat products and edible oils

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Food Additives and Contaminants, Vol. 25, Iss. 6, 2008-06 ,pp. : 704-713

Taylor & Francis Ltd

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Polycyclic Aromatic Hydrocarbons in Fresh and Cold-Smoked Atlantic Salmon Fillets

By Visciano Pierina   Perugini Monia   Amorena Michele   Ianieri Adriana  

Journal of Food Protection, Vol. 69, Iss. 5, 2006-05 ,pp. : 1134-1138

International Association for Food Protection

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