Detail publikace

Polycyclic Aromatic Hydrocarbons in Smoked Foods

Toldrá, Fidel [editor]

Originální název

Typ

kapitola v knize

Jazyk

angličtina

Originální abstrakt

The chapter deals with formation, occurrence and determination of polycyclic aromatic hydrocarbons in smoked products.

Klíčová slova

polycyclic aromatic hydrocarbons; smoking; HPLC, GC; analysis, meat foods

Autoři

Toldrá, Fidel [editor]

Rok RIV

2009

Vydáno

30. 12. 2009

Nakladatel

Springer

Místo

New York, USA

ISBN

978-0-387-89025-8

Kniha

Safety of Meat and Processed Meat

Edice

Food Microbiology and Food Safety

Číslo edice

Strany od

343

Strany do

364

Strany počet

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"
}