- Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavoringsPeter Simko
Institute of Food Chemistry and Biotechnology, Faculty of Chemistry, Brno University of Technology, Czech
Mol Nutr Food Res 49:637-47. 2005..Moreover, this process is affected also by other compounds presented in liquid media able to compete for the adsorption center on the PET surface...
- Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additivesPeter Simko
Food Research Institute, Bratislava, Slovak Republic
J Chromatogr B Analyt Technol Biomed Life Sci 770:3-18. 2002....