Influence of cooking on benzo(a)pyrene content in frankfurters (short communication).
Simko
P
P
Slovak Technical University, Department of Chemistry and Technology of Foods, Bratislava.
Knezo
J
J
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
D001564:Benzo(a)pyrene