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

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Bibliografiske detaljer
Udgivet i:	Fishes vol. 10, no. 2 (2025), p. 82
Hovedforfatter:	Uiuiu, Paul
Andre forfattere:	Cocan, Daniel, Lațiu, Călin, Constantinescu, Radu, Mireșan, Vioara, Tudor Papuc, Savin, Raul-Lucian, Andrada Ihuț, Răducu, Camelia, Becze, Anca, Craioveanu, Cristina, Vlaic, Bogdan Alin
Udgivet:	MDPI AG
Fag:	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
Online adgang:	Citation/Abstract Full Text + Graphics Full Text - PDF
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