Polycyclic aromatic hydrocarbon contamination of Polish smoked fish: Assessment of dietary exposure

Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland

(2018) Mirja Hokkanen et al.   Journal of Chemistry

Contamination of smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons

(2017) Alicja Zachara et al.   FOOD CONTROL

Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention

(2016) E. Ledesma et al.   FOOD CONTROL

Quality attributes, polycyclic aromatic hydrocarbon, and heavy metal profile of traditional drum-smoked Guinean barracuda fish from Lagos State, Nigeria

(2016) S. A. O. Adeyeye et al.   Journal of Aquatic Food Product Technology

Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish

(2013) D.K. Essumang et al.   FOOD AND CHEMICAL TOXICOLOGY

Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurter-type sausages depending on type of casing and fat content

(2012) Margarete Pöhlmann et al.   FOOD CONTROL

Influence of processing in the prevalence of polycyclic aromatic hydrocarbons in a Portuguese traditional meat product

(2011) L.C. Roseiro et al.   FOOD AND CHEMICAL TOXICOLOGY

Influence of smoking parameters on the concentration of polycyclic aromatic hydrocarbons (PAHs) in Danish smoked fish

(2010) L. Duedahl-Olesen et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Marine and farmed fish in the Polish market: Comparison of the nutritional value

(2010) Zygmunt Usydus et al.   FOOD CHEMISTRY

Polycyclic aromatic hydrocarbons (PAHs) in Swedish smoked meat and fish

(2010) S. Wretling et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Determination of polycyclic aromatic hydrocarbons (PAHs) in commonly consumed Nigerian smoked/grilled fish and meat

(2009) V.O.E. Akpambang et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Protein quality and amino acid profiles of fish products available in Poland

(2008) Zygmunt Usydus et al.   FOOD CHEMISTRY