Polycyclic Aromatic Hydrocarbons in Smoked Meats

  • Peter Šimko
Chapter
First Online:
Part of the Food Microbiology and Food Safety book series (FMFS)

Keywords

Polycyclic Aromatic Hydrocarbon High Pressure Liquid Chromatography Polycyclic Aromatic Hydrocarbon Compound Polycyclic Aromatic Hydrocarbon Content Smoke Meat 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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© Springer Science+Business Media, LLC 2009

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  • Peter Šimko

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