Studies on the levels of polycylic aromatic hydrocarbons in som foods

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Bibliographic Details
Main Author Mokhtar, S.M
Format Publication
LanguageEnglish
Published Ismaileyah (Egypt) Suez Canal University, Faculty of Agriculture 2001
Subjects
AHUMADO
ALIMENTOS
CARNE DE POLLO
CHEMICAL COMPOSITION
CHEMICOPHYSICAL PROPERTIES
CHICKEN MEAT
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
CONTAMINACION
CONTAMINATION
FISH
FOODS
FUMAGE
HIDROCARBUROS
HYDROCARBONS
HYDROCARBURE
PESCADO
POISSON (ALIMENT)
PRODUIT ALIMENTAIRE
PROPIEDADES FISICOQUIMICAS
PROPRIETE PHYSICOCHIMIQUE
SMOKING
TOXICIDAD
TOXICITE
TOXICITY
VIANDE DE POULET
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Bibliography:Q04
Q03
Library, Fac. of Agri., Ismaileyah, Suez Canal Univ., Egypt