Determination of benzo[a]pyrene in smoked, cooked and toasted food products
作者： C. Lintas , M.C. De Matthaeis , F. Merli
DOI: 10.1016/0015-6264(79)90323-7
关键词:
摘要: Abstract Samples of smoked, cooked and toasted food products, commercially available in Italy, some samples oils fats were analysed for benzo[ a ]pyrene. In the commercial samples, ]pyrene was detected approximately 73% at levels ranging from 0–01 to 9·51 μg/kg. electrically-broiled foods, content ranged 0 0·05 Levels found products analyzed lower than reported by other investigators comparable commodities.
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