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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
