- Gas chromatography-mass spectrometry (GC-MS) method for the determination of 16 European priority polycyclic aromatic hydrocarbons in smoked meat products and edible oilsW Jira
Institute for Chemistry and Physics, Federal Research Centre for Nutrition and Food, Kulmbach, Germany
Food Addit Contam Part A Chem Anal Control Expo Risk Assess 25:704-13. 2008..A survey of the 16 PAHs in 22 smoked meat products showed concentrations in the range < 0.01-19 microg kg(-1). The median concentration for benzo[a]pyrene was below 0.15 microg kg(-1)...