首页> 外文OA文献 >Microbiology, heterocyclic amines and polycyclic aromatic hydrocarbons profiles of some grilled, roasted and smoked foods in Lagos and Ogun States, Nigeria

【2h】

Microbiology, heterocyclic amines and polycyclic aromatic hydrocarbons profiles of some grilled, roasted and smoked foods in Lagos and Ogun States, Nigeria

机译：尼日利亚拉各斯和Ogun国家的一些烤，烤和烟熏食品的微生物学，杂环胺和多环芳烃谱

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
S. Oranusi; E. A. Onibokun; Y.D. Obafemi; G. Dureke;
展开▼
作者单位

展开▼
年度 2018
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Microbiology, heterocyclic amines and polycyclic aromatic hydrocarbons profiles of some grilled, roasted and smoked foods in Lagos and Ogun States, Nigeria [J] . Oranusi S., Onibokun E. A., Obafemi Y.D., African Journal of Food Science . 2018,第11期

机译：尼日利亚拉各斯和奥贡州一些烧烤，烧烤和熏制食品的微生物学，杂环胺和多环芳烃特征
2. Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods [J] . ViegasO., NovoP., PintoE., Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research . 2012,第6期

机译：木炭类型和烧烤条件对烧烤肌肉食品中杂环芳香胺（HAs）和多环芳香烃（PAHs）形成的影响
3. Polycyclic Aromatic Hydrocarbons (PAHs) in Some Smoked Foodstuffs in Lagos State, Southwest, Nigeria [J] . Tajudeen Adejare Aderibigbe, Chijioke Olisah, Olasupo Sabitu Babatunde Science Journal of Chemistry . 2017,第3期

机译：尼日利亚西南拉各斯州某些烟熏食品中的多环芳烃（PAH）
4. Levels of Polycyclic Aromatic Hydrocarbons in Some Roasted Plant Foods in Southwestern Nigeria [C] . AKPAMBANG V.O.E., PURCARO G., LAJIDE L., Progress in environmental science and technology.;vol. 3. . 2011

机译：尼日利亚西南部某些烘焙植物食品中的多环芳烃含量
5. Comparison of methods to assess dietary exposure to polycyclic aromatic hydrocarbons and heterocyclic amines [D] . Deziel, Nicole Cardello 2008

机译：比较评估饮食中多环芳烃和杂环胺暴露量的方法
6. Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets [O] . Emel Oz, Chon-Lin Lee, Chon-Lin Lee, 2020

机译：不同木材芯片烟气调味的影响烧烤对三文鱼叶片形成多环芳烃和杂环芳族胺的形成
7. Determination of polycyclic aromatic hydrocarbons (PAHs) in commonly consumed Nigerian smoked/grilled fish and meat [O] . Akpambang, Victoria, Purcaro, Giorgia, Lajide, Labunmi, 2009

机译：尼日利亚常用烟熏/烤鱼和肉中多环芳烃的含量测定

Microbiology, heterocyclic amines and polycyclic aromatic hydrocarbons profiles of some grilled, roasted and smoked foods in Lagos and Ogun States, Nigeria

著录项

引文网络

相似文献

相关主题

期刊订阅