Determination and quantification of a select group of pah in vegetable oils and fats edible

Los hidrocarburos policíclicos aromáticos (PAH) representan una de las clases más grandes e importantes de carcinógenos ambientales. Su presencia en los alimentos, genera productos de baja calidad y constituyen un riesgo para la salud de los consumidores; pueden producir efectos mutagénicos y carcin...

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Bibliografski detalji

Izdano u:	Universidad Industrial de Santander
Glavni autor:	Julie Alexandra Bautista Otálora
Format:	Disertacija
Jezik:	španjolski
Izdano:	2011
Teme:	Toxic Organic Pollutants Impact Edible Oils Quality and Analysis Analytical chemistry methods development polycyclic aromatic hydrocarbons benzo[a]pyrene benzo[k]fluoranthene benzo[e]pyrene perfluorinated compounds vegetable oils edible fats HPLC-fluorescence detection saponification solid-phase extraction liquid-liquid extraction food safety food contamination analytical method development
Online pristup:	https://noesis.uis.edu.co/bitstreams/f553bdc8-0995-4358-b2da-db06d7c45ca3/download
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