title: Influence of cooking on benzo(a)pyrene content in frankfurters (short communication).
authors.affiliation: Slovak Technical University, Department of Chemistry and Technology of Foods, Bratislava.
authors.forename: P
authors.initials: P
authors.lastname: Simko
authors.forename: J
authors.initials: J
authors.lastname: Knezo
mesh_terms: D001564:Benzo(a)pyrene / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D003296:Cooking; D003604:Czechoslovakia; D006358:Hot Temperature; D008461:Meat Products / Q000032:analysis*; D013050:Spectrometry, Fluorescence
chemical_list: D001564:Benzo(a)pyrene