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Influence of Smoking on Indicatory PCB Congeners Residues Levels in Fish Slices
2012
Polish Journal of Food and Nutrition Sciences
The aim of this study was do determine changes in concentrations of indicatory PCB congeners (IUPAC numbers: 28, 52, 101, 118, 153, 138, 180) during industrial hot smoking of mackerel (Scomber scombrus L.) and herring (Clupea harengus L.) slices and cold smoking of mackerel slices. PCB content in raw mackerel slices averaged from 1.32±0.29 ng/g wet w. for PCB 52 to 4.66±0.72 ng/g wet w. for PCB 153. In herring slices, PCB content ranged from 1.36±0.25 ng/g wet w. for PCB 28 to 16.50±1.94 ng/g
doi:10.2478/v10222-011-0037-1
fatcat:3efswl4gvfdazgk6gyban2jw2e