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Polycyclic aromatic hydrocarbons (PAH) in smoke and ingredients (e.g. spices) in meat products
Project
Project code: MRI-AA-02-4006
Contract period: 01.01.2007
- 31.12.2007
Purpose of research: Basic research
Central objective of research was the development of a GC/MS method for the determination of several PAH in smoked meat products, liquid smokes and ingredients (e.g. spices). With the help of this method the contents of carcinogenic PAH in smoked meat products and liquid smokes were investigated with regard to reproducibility and accuracy. These investigations are important with regard to the considerations of the EU to establish maximum contents for serveral carcinogenic PAH in food.
Section overview
Subjects
- Physiology of Nutrition
- Food Chemistry
- Biotechnology