Effect of Different Smoking Methods and Levels of Fat on the Polycyclic Aromatic Hydrocarbon (PAHs) in Buffalo Meat Sausages
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DOI: 10.18805/ijar.b-5602
Abstract: Background: The study aimed to determine how different smoking methods and levels of fat content affect the generation of polycyclic aromatic hydrocarbons in smoked buffalo meat sausages. Methods: The treatments included conventional smoking at 60oC… read more here.
Keywords: levels fat; polycyclic aromatic; smoking methods; benzo ... See more keywords
Optimization of an Analytical Protocol for the Extraction of Microplastics from Seafood Samples with Different Levels of Fat
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DOI: 10.3390/molecules27165172
Abstract: Marine organisms are affected by the ubiquitous occurrence of microplastics (MPs) in the environment. Several protocols have been described to extract and quantify MPs in seafood, although their complex matrices, with high level of fat,… read more here.
Keywords: levels fat; methodology; extraction; different levels ... See more keywords