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929 Carcinogens in smoked foods Lijinsky, W. & Shubik, P. (1965). The detection of polycyclic aromatic hydrocarbons in liquid smoke and some foods. Toxic. appl. Pharmac. 7, 337. Lijinsky, W. & Shubik, P. (1965). Polynuclear hydrocarbon carcinogens in cooked meat and smoked food. Ind. Med. Surg. 34, 152. Dikun, P. P. (1965). Obnaruzhenie politsiklicheskix uglevodorodov v kopchenoi ribe po tonkoi strukture spektrov fluorestsentsii. “The detection of polycyclic hydrocarbons in smoked fish by means of fine structure of fluorescent spectra”. Vop. Onkol. 11, 77

Publication:

Food and Cosmetics Toxicology

Publisher:

Elsevier

Date:

1966

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