NEW METHOD FOR RAPID ISOLATION OF POLYCYCLIC AROMATIC-HYDROCARBONS FROM SMOKED MEAT-PRODUCTS

被引：25

作者：

POTTHAST, K ^{[1
]}

EIGNER, G ^{[1
]}

机构：

[1] BUNDES ANSTALT FLEISCH FORSCH,INST CHEM & PHYS,KULMBACH,FED REP GER

来源：

JOURNAL OF CHROMATOGRAPHY | 1975年 / 103卷 / 01期

关键词：

D O I：

10.1016/S0021-9673(00)83813-3

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

引用

页码：173 / 176

页数：4

共 6 条

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ELMENHORST, H
DONTENWILL, W
[J]. ZEITSCHRIFT FUR KREBSFORSCHUNG, 1967, 70 (02): : 157 - +
[2] Fritz W., 1973, Deutsche Lebensmittel-Rundschau, V69, P119
[3] CONTENT OF POLYCYCLIC HYDROCARBONS IN MEAT AND SMOKED FOOD PRODUCTS
GRIMMER, G
HILDEBRANDT, A
[J]. ZEITSCHRIFT FUR KREBSFORSCHUNG, 1967, 69 (03): : 223 - +
[4] LIJINSKY W., 1967, FOOD COSMET TOXICOL, V5, P343, DOI 10.1016/S0015-6264(67)83061-X
[5] Rijk M. A. H., 1973, Deutsche Lebensmittel-Rundschau, V69, P75
[6] SPECTROFLUOROMETRIC IN-SITU ANALYSIS OF POLYCYCLIC AROMATIC COMPOUNDS AFTER SEPARATION ON ACETYLATED CELLULOSE LAYERS .1. QUALITATIVE AND QUANTITATIVE EVALUATION
TOTH, L
[J]. JOURNAL OF CHROMATOGRAPHY, 1970, 50 (01): : 72 - &