Selected polycyclic aromatic hydrocarbons in smoked tuna, swordfish and Atlantic salmon fillets
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02026.x/fullpdf
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3. Effects of salt-curing procedure and smoking temperature on astaxanthin stability in smoked salmon;Birkeland;Journal of Food Science,2004
4. Hepatic xenobiotic metabolizing enzymes in two species of benthic fish showing different prevalences of contaminant-associated liver neoplasms;Collier;Toxicology and Applied Pharmacology,1992
5. Le dosage des hydrocarbures aromatiques polycycliques dans le poisson, les produites carnés et le fromage par chromatographie liquide à haute performance;Dafflon;Travaux de Chimie Alimentaire et D’Hygiène,1995
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