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Food Additives & Contaminants: Part A Volume 25, 2008 - Issue 6
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Original Articles

Gas chromatography-mass spectrometry (GC-MS) method for the determination of 16 European priority polycyclic aromatic hydrocarbons in smoked meat products and edible oils

W. Jira Institute for Chemistry and Physics, Federal Research Centre for Nutrition and Food, Location Kulmbach, E.-C.-Baumann-Str. 20, D-95326 Kulmbach, GermanyCorrespondence[email protected]
,
K. Ziegenhals Institute for Chemistry and Physics, Federal Research Centre for Nutrition and Food, Location Kulmbach, E.-C.-Baumann-Str. 20, D-95326 Kulmbach, Germany
&
K. Speer Institute of Food Chemistry, Technical University Dresden, Bergstr. 66, D-01069 Dresden, Germany
Pages 704-713 | Received 30 May 2007, Accepted 15 Sep 2007, Published online: 16 May 2008

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