Peter Simko

Summary

Affiliation: Brno University of Technology
Country: Czech Republic

Publications

  1. ncbi Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings
    Peter Simko
    Institute of Food Chemistry and Biotechnology, Faculty of Chemistry, Brno University of Technology, Czech
    Mol Nutr Food Res 49:637-47. 2005
  2. ncbi Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives
    Peter Simko
    Food Research Institute, Bratislava, Slovak Republic
    J Chromatogr B Analyt Technol Biomed Life Sci 770:3-18. 2002

Detail Information

Publications2

  1. ncbi Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings
    Peter 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...
  2. ncbi Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives
    Peter Simko
    Food Research Institute, Bratislava, Slovak Republic
    J Chromatogr B Analyt Technol Biomed Life Sci 770:3-18. 2002
    ....