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

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Detalhes bibliográficos
Publicado no:	Fishes vol. 10, no. 2 (2025), p. 82
Autor principal:	Uiuiu, Paul
Outros Autores:	Cocan, Daniel, Lațiu, Călin, Constantinescu, Radu, Mireșan, Vioara, Tudor Papuc, Savin, Raul-Lucian, Andrada Ihuț, Răducu, Camelia, Becze, Anca, Craioveanu, Cristina, Vlaic, Bogdan Alin
Publicado em:	MDPI AG
Assuntos:	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
Acesso em linha:	Citation/Abstract Full Text + Graphics Full Text - PDF
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