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Food Additives & Contaminants: Part B
Surveillance
Volume 10, 2017 - Issue 4
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Original Articles

Polycyclic aromatic hydrocarbons in Cambodian smoked fish

Tereza SlámováDepartment of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Prague, Czech RepublicView further author information
,
Adéla FraňkováDepartment of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech RepublicView further author information
,
Anna HubáčkováDepartment of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Prague, Czech RepublicView further author information
&
Jan BanoutDepartment of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Prague, Czech RepublicCorrespondence[email protected]
View further author information
Pages 248-255 | Received 08 Dec 2016, Accepted 11 Jun 2017, Published online: 03 Jul 2017

Citations (7)

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Read on this site (4)

B. K. K. K. Jinadasa, Fabrice Monteau & Simone Morais. (2020) Critical review of micro-extraction techniques used in the determination of polycyclic aromatic hydrocarbons in biological, environmental and food samples. Food Additives & Contaminants: Part A 37:6, pages 1004-1026.
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Krešimir M. Mastanjević, Brankica D. Kartalović, Jelena M. Vranešević, Nikolina J. Novakov & Kristina J. Habschied. (2020) Polycyclic aromatic hydrocarbons in traditionally smoked Slavonska kobasica. Food Additives & Contaminants: Part B 13:2, pages 82-87.
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Jelena M. Babić, Brankica D. Kartalović, Snežana Škaljac, Suzana Vidaković, Dragana Ljubojević, Jelena M. Petrović, Miroslav A. Ćirković & Vlado Teodorović. (2018) Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions. Food Additives & Contaminants: Part B 11:3, pages 208-213.
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Irina Rozentale, Dzintars Zacs, Elena Bartkiene & Vadims Bartkevics. (2018) Polycyclic aromatic hydrocarbons in traditionally smoked meat products from the Baltic states. Food Additives & Contaminants: Part B 11:2, pages 138-145.
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Articles from other publishers (3)

Noman Walayat, Jianhua Liu, Asad Nawaz, Rana Muhammad Aadil, María López-Pedrouso & José M. Lorenzo. (2022) Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives. Antioxidants 11:3, pages 486.
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Emel OZ. (2020) Tütsülenmiş Balıklarda Gıda Toksikantı Olarak Polisiklik Aromatik Hidrokarbonlar. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, pages 97-106.
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Leona Puljić, Krešimir Mastanjević, Brankica Kartalović, Dragan Kovačević, Jelena Vranešević & Kristina Mastanjević. (2019) The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”. Foods 8:12, pages 690.
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