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Einflüsse auf die PAK-Gehalte in geräucherten Fleischerzeugnissen : Vergleichende Untersuchungen der PAK-Gehalte in traditionell und mit Flüssigrauch geräucherten Fleischerzeugnissen = Comparing investigations of PAH contents in traditionally smoked and liquid smoke treated meat productsZIEGENHALS, Katja; JIRA, Wolfgang; SPEER, Karl et al.Fleischwirtschaft (Frankfurt). 2008, Vol 88, Num 12, pp 99-102, issn 0015-363X, 4 p.Article

Analytik der EFSA-PAK in Fleischerzeugnissen und Gewürzen = Analysis of pah in foddstuffs with priority in the EU - : in meat products and spicesZIEGENHALS, Von Katja; JIRA, Wolfgang; SPEER, Karl et al.Fleischwirtschaft (Frankfurt). 2007, Vol 87, Num 6, pp 98-103, issn 0015-363X, 6 p.Article

Benzo[a]pyren in geräucherten Fleischerzeugnissen : Leitsubstanz für das durch polycyclische aromatische Kohlenwasserstoffe bedingte kanzerogene Potenzial = Benzo[a]pyrene in smoked meat products : Leading substance for the PAH-related carcinogenic potentialJIRA, Wolfgang.Fleischwirtschaft (Frankfurt). 2005, Vol 85, Num 9, pp 112-116, issn 0015-363X, 5 p.Article

PAK in geräucherten Fleischerzeugnissen : Untersuchungen nach den neuen EU-Anforderungen = Polycyclic aromatic hydrocarbons (PAH) in smoked meat products following the new EU standardsJIRA, Wolfgang; ZIEGENHALS, Katja; SPEER, Karl et al.Fleischwirtschaft (Frankfurt). 2006, Vol 86, Num 10, pp 103-106, issn 0015-363X, 4 p.Article

Geringere PAK-Gehalte durch optimierte Räucherbedingungen : Einfluss der Raucherzeugung, der Räucherzeit und der Art des Darms auf die PAK-Gehalte in Brühwürsten = Lower contents of PAH by optimized smoking terms : Influence of smoke generation, smoking time and type of casing on PAH contents in Frankfurter type sausagesZIEGENHALS, Katja; MÜLLER, Wolf-Dietrich; SPEER, Karl et al.Fleischwirtschaft (Frankfurt). 2008, Vol 88, Num 7, pp 93-97, issn 0015-363X, 5 p.Article

PAK in kaltgeräucherten serbischen Fleischerzeugnissen : Bestimmung der von der EU als prioritär eingestuften Polycyclischen Aromatischen Kohlenwasserstoffe in geräucherten Fleischerzeugnissen aus Serbien = Analysis of polycyclic aromatic hydrocarbons (PAH) in smoked meat products from SerbiaJIRA, Wolfgang; DJINOVIC, Jasna.Fleischwirtschaft (Frankfurt). 2008, Vol 88, Num 5, pp 114-120, issn 0015-363X, 7 p.Article

Polycyclic aromatic hydrocarbons in German smoked meat productsWOLFGANG JIRA.European food research & technology (Print). 2010, Vol 230, Num 3, pp 447-455, issn 1438-2377, 9 p.Article

Gas chromatography-mass spectrometry (GC-MS) method for the determination of 16 European priority polycyclic aromatic hydrocarbons in smoked meat products and edible oilsJIRA, W; ZIEGENHALS, K; SPEER, K et al.Food additives and contaminants. 2008, Vol 25, Num 6, pp 704-713, issn 0265-203X, 10 p.Article

Polycyclische aromatische Kohlenwasserstoffe in geräucherten Fleischerzeugnissen und Rauchkondensaten = Polycyclic aromatic hydrocarbons (PAH) in smoked meat products and liquid smokesLIRA, Wolfgang.Fleischwirtschaft (Frankfurt). 2003, Vol 83, Num 3, pp 160-163, issn 0015-363X, 4 p.Article

Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: Androlla and BotilloLORENZO, José M; PURRINOS, Laura; GARCIA FONTAN, Maria C et al.Meat science. 2010, Vol 86, Num 3, pp 660-664, issn 0309-1740, 5 p.Article

Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from SerbiaDJINOVIC, Jasna; POPOVIC, Aleksandar; JIRA, Wolfgang et al.Meat science. 2008, Vol 80, Num 2, pp 449-456, issn 0309-1740, 8 p.Article

A GC/MS method for the determination of carcinogenic polycyclic aromatic hydrocarbons (PAH) in smoked meat products and liquid smokesJIRA, Wolfgang.European food research & technology (Print). 2004, Vol 218, Num 2, pp 208-212, issn 1438-2377, 5 p.Article

Optimization of extraction procedure for formaldehyde assay in smoked meat productsYI ZHU; ZENGQI PENG; MIN WANG et al.Journal of food composition and analysis (Print). 2012, Vol 28, Num 1, pp 1-7, issn 0889-1575, 7 p.Article

Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: Chorizo gallego and Chorizo de cebollaLORENZO, Jose M; PURRINOS, Laura; BERMUDEZ, Roberto et al.Meat science. 2011, Vol 89, Num 1, pp 105-109, issn 0309-1740, 5 p.Article

Lipid peroxidation-derived cytotoxic aldehyde, 4-hydroxy-2-nonenal in smoked porkMUNASINGHE, D. M. S; ICHIMARU, K; MATSUI, T et al.Meat science. 2003, Vol 63, Num 3, pp 377-380, issn 0309-1740, 4 p.Article

Comparative survey of PAHs incidence in Portuguese traditional meat and blood sausagesROSEIRO, L. C; GOMES, A; PATARATA, L et al.Food and chemical toxicology. 2012, Vol 50, Num 6, pp 1891-1896, issn 0278-6915, 6 p.Article

Polycyclic aromatic hydrocarbons incidence in Portuguese traditional smoked meat productsSANTOS, C; GOMES, A; ROSEIRO, L. C et al.Food and chemical toxicology. 2011, Vol 49, Num 9, pp 2343-2347, issn 0278-6915, 5 p.Article

The incidence of pale, soft, and exudative (PSE) turkey meat at a Brazilian commercial plant and the functional properties in its meat productCARVALHO, Rafael H; SOARES, Adriana L; HONORATO, Danielle C. B et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 59, Num 2, pp 883-888, issn 0023-6438, 6 p., 1Article

Benzo(a)pyrene penetration on a smoked meat product during smoking timeLEDESMA, E; RENDUELES, M; DIAZ, M et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2014, Vol 31, Num 10, pp 1688-1698, issn 1944-0049, 11 p.Article

Application of poly(butyl methacrylate-co-ethylene glycol dimethacrylate) monolith microextraction coupled with high performance liquid chromatography to the determination of polycyclic aromatic hydrocarbons in smoked meat productsWEILIU; JURUI Q; LINNA YAN et al.Journal of chromatography. B. 2011, Vol 879, Num 28, pp 3012-3016, issn 1570-0232, 5 p.Article