Portable Smoking Ovens: What Are the PAH Levels in Grilled and Smoked Rainbow Trout?

Guardat en:

Dades bibliogràfiques
Publicat a:	Fishes vol. 10, no. 2 (2025), p. 82
Autor principal:	Uiuiu, Paul
Altres autors:	Cocan, Daniel, Lațiu, Călin, Constantinescu, Radu, Mireșan, Vioara, Tudor Papuc, Savin, Raul-Lucian, Andrada Ihuț, Răducu, Camelia, Becze, Anca, Craioveanu, Cristina, Vlaic, Bogdan Alin
Publicat:	MDPI AG
Matèries:	United States > US Curing Willow trees Fish Aromatic compounds Physicochemical properties Principal components analysis Fish skin Cured products Sawdust Particulates Polycyclic aromatic hydrocarbons Plant species Benzo(a)pyrene Curing (processing) Trees Smoking Meat Softwoods Trout Salmon Physicochemical processes Hardwoods Ovens & stoves Animal tissues Methods Prunus cerasus Oncorhynchus mykiss
Accés en línia:	Citation/Abstract Full Text + Graphics Full Text - PDF
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Sigues el primer a deixar un comentari!