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

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Pubblicato in:Fishes vol. 10, no. 2 (2025), p. 82
Autore principale: Uiuiu, Paul
Altri 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
Pubblicazione:
MDPI AG
Soggetti:
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
Accesso online:Citation/Abstract
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