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

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Bibliografski detalji
Izdano u:	Fishes vol. 10, no. 2 (2025), p. 82
Glavni autor:	Uiuiu, Paul
Daljnji autori:	Cocan, Daniel, Lațiu, Călin, Constantinescu, Radu, Mireșan, Vioara, Tudor Papuc, Savin, Raul-Lucian, Andrada Ihuț, Răducu, Camelia, Becze, Anca, Craioveanu, Cristina, Vlaic, Bogdan Alin
Izdano:	MDPI AG
Teme:	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 pristup:	Citation/Abstract Full Text + Graphics Full Text - PDF
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