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

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Détails bibliographiques
Publié dans:	Fishes vol. 10, no. 2 (2025), p. 82
Auteur principal:	Uiuiu, Paul
Autres auteurs:	Cocan, Daniel, Lațiu, Călin, Constantinescu, Radu, Mireșan, Vioara, Tudor Papuc, Savin, Raul-Lucian, Andrada Ihuț, Răducu, Camelia, Becze, Anca, Craioveanu, Cristina, Vlaic, Bogdan Alin
Publié:	MDPI AG
Sujets:	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
Accès en ligne:	Citation/Abstract Full Text + Graphics Full Text - PDF
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