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

Gorde:

Xehetasun bibliografikoak
Argitaratua izan da:	Fishes vol. 10, no. 2 (2025), p. 82
Egile nagusia:	Uiuiu, Paul
Beste egile batzuk:	Cocan, Daniel, Lațiu, Călin, Constantinescu, Radu, Mireșan, Vioara, Tudor Papuc, Savin, Raul-Lucian, Andrada Ihuț, Răducu, Camelia, Becze, Anca, Craioveanu, Cristina, Vlaic, Bogdan Alin
Argitaratua:	MDPI AG
Gaiak:	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
Sarrera elektronikoa:	Citation/Abstract Full Text + Graphics Full Text - PDF
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Izan zaitez lehena ohar bat uzten!