Polycyclic Aromatic Hydrocarbons in Food

Authors

  • M. Tomaniova Department of Food Chemistry, Institute of Chemical Technology, Prague
  • V. Kocourek Department of Food Chemistry, Institute of Chemical Technology, Prague
  • J. Hajslova Department of Food Chemistry, Institute of Chemical Technology, Prague

Abstract

Polycyclic aromatic hydrocarbons (PAH) are widespread environmental pollutants, some of them being mutagenic and/or cancerogenic for man. Therefore following the presence of PAH in the environment, especially in food, is urgently needed. Sources of the occurence of PAH in food and fate of them during food processing are surveyed.

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Published

1997-06-15

How to Cite

Tomaniova, M., Kocourek, V., & Hajslova, J. (1997). Polycyclic Aromatic Hydrocarbons in Food. Chemické Listy, 91(5). Retrieved from http://blog.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/2776

Issue

Vol. 91 No. 5 (1997)

Section

Articles