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"
}