Detail publikačního výsledku

Polycyclic Aromatic Hydrocarbons in Smoked Foods

Toldrá, Fidel [editor]

Originální název

Anglický název

Polycyclic Aromatic Hydrocarbons in Smoked Foods

Druh

Kapitola, resp. kapitoly v odborné knize

Originální abstrakt

The chapter deals with formation, occurrence and determination of polycyclic aromatic hydrocarbons in smoked products.

Anglický abstrakt

The chapter deals with formation, occurrence and determination of polycyclic aromatic hydrocarbons in smoked products.

Klíčová slova

polycyclic aromatic hydrocarbons; smoking; HPLC, GC; analysis, meat foods

Klíčová slova v angličtině

polycyclic aromatic hydrocarbons; smoking; HPLC, GC; analysis, meat foods

Autoři

Toldrá, Fidel [editor]

Rok RIV

2013

Vydáno

30.12.2009

Nakladatel

Springer

Místo

New York, USA

ISBN

978-0-387-89025-8

Kniha

Safety of Meat and Processed Meat

Edice

Food Microbiology and Food Safety

Strany od

343

Strany do

364

Strany počet

BibTex

@inbook{BUT55185,
  author="Peter {Šimko}",
  title="Polycyclic Aromatic Hydrocarbons in Smoked Foods",
  booktitle="Safety of Meat and Processed Meat",
  year="2009",
  publisher="Springer",
  address="New York, USA",
  series="Food Microbiology and Food Safety",
  edition="1",
  pages="343--364",
  isbn="978-0-387-89025-8"
}