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

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Bibliographic Details
Published in:	Fishes vol. 10, no. 2 (2025), p. 82
Main Author:	Uiuiu, Paul
Other Authors:	Cocan, Daniel, Lațiu, Călin, Constantinescu, Radu, Mireșan, Vioara, Tudor Papuc, Savin, Raul-Lucian, Andrada Ihuț, Răducu, Camelia, Becze, Anca, Craioveanu, Cristina, Vlaic, Bogdan Alin
Published:	MDPI AG
Subjects:	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 Access:	Citation/Abstract Full Text + Graphics Full Text - PDF
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