Spanish smoked meat products: Benzo(a)pyrene (BaP) contamination and moisture

Published 2015 View Full Article

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Title
Spanish smoked meat products: Benzo(a)pyrene (BaP) contamination and moisture
Authors
Keywords
Food composition, Food analysis, Benzo(a)pyrene (BaP), Polycyclic aromatic hydrocarbons, PAH, Chorizo, Smoked meat products, Gas chromatography/mass spectrometry, GC/MS, Solid-phase extraction, SPE, Food safety
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 37, Issue -, Pages 87-94
Publisher
Elsevier BV
Online
2014-10-29
DOI
10.1016/j.jfca.2014.09.004

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