Selected polycyclic aromatic hydrocarbons in smoked tuna, swordfish and Atlantic salmon fillets-Reference-Cited by-同舟云学术

Selected polycyclic aromatic hydrocarbons in smoked tuna, swordfish and Atlantic salmon fillets

Published:2009-10 Issue:10 Volume:44 Page:2028-2032
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Visciano Pierina,Perugini Monia,Manera Maurizio,Amorena Michele

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

Reference30 articles.

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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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