Polycyclic aromatic hydrocarbons in smoked fish

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 1982 English Publisher:Springer Science and Business Media LLCJournal:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, volume 174, pages 101-107 (issn: 0044-3026, eissn: 1438-2385,

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Authors: Bonny K. Larsson;

doi: 10.1007/bf01045823

Polycyclic aromatic hydrocarbons in smoked fish

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Abstract

The levels of polycyclic aromatic hydrocarbons (PAH) were determined in 70 samples of smoked fish and fish products. By application of capillary gas chromatography with flame ionization detection 13 PAH components were determined simultaneously.

Related Organizations

National Food Administration
Sweden

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