Publication detail
Polycyclic Aromatic Hydrocarbons in Smoked Foods
Toldrá, Fidel [editor]
Original Title
Polycyclic Aromatic Hydrocarbons in Smoked Foods
Type
book chapter
Language
English
Original Abstract
The chapter deals with formation, occurrence and determination of polycyclic aromatic hydrocarbons in smoked products.
Keywords
polycyclic aromatic hydrocarbons; smoking; HPLC, GC; analysis, meat foods
Authors
Toldrá, Fidel [editor]
RIV year
2009
Released
30. 12. 2009
Publisher
Springer
Location
New York, USA
ISBN
978-0-387-89025-8
Book
Safety of Meat and Processed Meat
Edition
Food Microbiology and Food Safety
Edition number
1
Pages from
343
Pages to
364
Pages count
21
BibTex
@inbook{BUT55185,
author="Peter {Šimko}",
title="Polycyclic Aromatic Hydrocarbons in Smoked Foods",
booktitle="Safety of Meat and Processed Meat",
year="2009",
publisher="Springer",
address="New York, USA",
series="Food Microbiology and Food Safety",
edition="1",
pages="343--364",
isbn="978-0-387-89025-8"
}