Polycyclic aromatic hydrocarbons in smoked cheese
✍ Scribed by Marie Suchanová; Jana Hajšlová; Monika Tomaniová; Vladimír Kocourek; Luboš Babička
- Publisher
- John Wiley and Sons
- Year
- 2008
- Tongue
- English
- Weight
- 219 KB
- Volume
- 88
- Category
- Article
- ISSN
- 0022-5142
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## Abstract ChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 200 leading journals. To access a ChemInform Abstract, please click on HTML or PDF.
Home-smoked food processed in Iceland is apt to contain much highei amounts of polycyclic hydrocarbons, including 3:4 benzpyrene, than commercially-smoked food because of heavier and more prolonged smoke exposure. Commercially-smoked meat was found to contain less than 1 pg/lcg wet weight 3:4 benzpy