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The polycyclic aromatic hydrocarbon (PAH) content in two traditional smoked sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in “Chorizo de cebolla” (101.81 vs. 98.48μgkg −1 ). Most contents of PAHs found in both sausages were phenanthrene, naphthalene and anthracene. The maximum level for benzo[a]pyrene (BaP) of 5μgkg −1 in smoked...
The polycyclic aromatic hydrocarbon (PAH) content in two traditional smoked sausages from Spain was determined. Determination and quantification of PAHs in smoked sausages were performed by HPLC with fluorescence detection. Results showed, that total mean levels of PAHs found were higher in “Androlla” (36.45µg/kg) than in “Botillo” (29.39µg/kg) although no significant differences (P<0.05) were...
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