Benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene and chrysene in smoked meat and smoked meat products --validation of the method/Benzo[a]piren, benzo[a]antracen, benzo[b]fluoranten i hrizen u dimljenom mesu i dimljenim proizvodima od mesa-validacija metode

Polycyclic aromatic hydrocarbons (PAHs) are products of the incomplete combustion or pyrolysis of organic material and they are among the most harmful compounds. During process of meat smoking, wood combustion is one of the most important sources of PAH compounds, which can be adsorbed by the surfac...

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Veröffentlicht in:	Hemijska industrija 2016-05, p.299
Hauptverfasser:	Dinovic-Stojanovic, Jasna M, Stisovic, Jelena M, Popovic, Aleksandar R, Nikolic, Dragica M, Jankovic, Sasa D
Format:	Artikel
Sprache:	eng
Schlagworte:	Analysis Chemical properties Contamination Food Food contamination Identification and classification Meat Polycyclic aromatic hydrocarbons Smoked meat Testing
Online-Zugang:	Volltext
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