Polycyclic Aromatic Hydrocarbons in Food

Autoři

  • M. Tomaniova Department of Food Chemistry, Institute of Chemical Technology, Prague
  • V. Kocourek Department of Food Chemistry, Institute of Chemical Technology, Prague
  • J. Hajslova Department of Food Chemistry, Institute of Chemical Technology, Prague

Abstrakt

Polycyclic aromatic hydrocarbons (PAH) are widespread environmental pollutants, some of them being mutagenic and/or cancerogenic for man. Therefore following the presence of PAH in the environment, especially in food, is urgently needed. Sources of the occurence of PAH in food and fate of them during food processing are surveyed.

Stahování

Publikováno

15.06.1997

Jak citovat

Tomaniova, M., Kocourek, V., & Hajslova, J. (1997). Polycyclic Aromatic Hydrocarbons in Food. Chemické Listy, 91(5). Získáno z http://ww-w.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/2776

Číslo

Vol 91 No 5 (1997)

Sekce

Články