Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions.

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作者： Jelena M,Babić ^[1] ; Brankica D,Kartalović ^[1] ; Snežana,Škaljac ^[2] ; Suzana,Vidaković ^[1] ; Dragana,Ljubojević ^[1] ; Jelena M,Petrović ^[1] ; Miroslav A,Ćirković ^[1] ; Vlado,Teodorović ^[3]

作者单位： a Department of Food Safety and Drug Analysis , Scientific Veterinary Institute "Novi Sad," , Novi Sad , Serbia. ^[1] b Department of Meat Technology, Faculty of Technology Novi Sad , University of Novi Sad , Novi Sad , Serbia. ^[2] c Department of Food Hygiene and Technology, Faculty of Veterinary Medicine , University of Belgrade , Belgrade , Serbia. ^[3]

关键词 PAHs carp fish granular activated carbon filter gravel filter smoked zeolite filter

主题词动物(Animals);水产养殖(Aquaculture);碳(Carbon);致癌物, 环境(Carcinogens, Environmental);鲤鱼类(Carps);食品污染(Food Contamination);食品保存(Food Preservation);食品安全(Food Safety);食品, 保藏(Food, Preserved);气相色谱-质谱法(Gas Chromatography-Mass Spectrometry);人类(Humans);检测限(Limit of Detection);结果可重复性(Reproducibility of Results);海味(Seafood);塞尔维亚(Serbia);烟(Smoke);沸石类(Zeolites)

DOI 10.1080/19393210.2018.1484821

PMID 29886818

发布时间 2019-01-03

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Food additives & contaminants. Part B, Surveillance

2018年11卷3期

208-213页

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Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions.

Food additives & contaminants. Part B, Surveillance

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Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions.

Food additives & contaminants. Part B, Surveillance

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Food additives & contaminants. Part B, Surveillance

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