Polycyclic Hydrocarbons in Icelandic Smoked Food
نویسندگان
چکیده
منابع مشابه
Polycyclic aromatic hydrocarbons in smoked cheese
BACKGROUND: Polycyclic aromatic hydrocarbons (PAHs) represent a group of organic compounds containing two or more aromatic rings. Their control in the human food chain is required due to the mutagenic and carcinogenic potential, exhibited in vertebrates. In the present study, the occurrence of PAHs in 36 cheeses smoked by various processes was investigated. RESULTS: PAH concentrations (sum of 1...
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Polycyclic aromatic hydrocarbons (PAHs) constitute a large class of organic compounds that are composed of two or more fused aromatic rings. They are primarily formed by incomplete combustion or pyrolysis of organic matter and during various industrial processes. PAHs generally occur in complex mixtures which may consist of hundreds of compounds. Humans are exposed to PAHs by various pathways. ...
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ژورنال
عنوان ژورنال: British Journal of Cancer
سال: 1958
ISSN: 0007-0920,1532-1827
DOI: 10.1038/bjc.1958.42