By A. Rutkowski

ISBN-10: 0080220029

ISBN-13: 9780080220024

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Read Online or Download Advances in Smoking of Foods. Plenary Lectures Presented at the International Symposium on Advances in Smoking of Foods, Warsaw, Poland, 8–10 September, 1976 PDF

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Extra resources for Advances in Smoking of Foods. Plenary Lectures Presented at the International Symposium on Advances in Smoking of Foods, Warsaw, Poland, 8–10 September, 1976

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The combined CYH extracts are shaken with dimethylformamide T D M F ) as long as all fluorescent substances are transfer­ red into the D M F phase. After addition of water this phase is again extrac­ ted with CYH until the D M F phase does not fluoresce. The CYH phase is evapo­ rated and purified on silica gel. This purified extract is analyzed by TC or GC. In the case that the material contains much fat, the partition between D M F and CYH has to be repeated several times because fat and fat-accompany­ ing compounds disturb the chromatographic analysis.

Table 2 gives ranges for various smoked meat products; somewhat similar ranges could be given for smoked fish. TABLE 3. ). 8 Dried seaweed 7·4 - 31·5 Pruits /varied) Trace - Grimmer and Hildebrandt (1965) Fritz and Engst (1971) Shirohori and Tsuyako (1972) Sharashi et al. (1972) Ruchkovski et al. 15 Table 5 gives ranges for green vegetables, salads and fruits. In the commo­ dities shown in Table 3, the values can very with the site of sampling and tend to be highest for produce grown in the vicinity of heavy traffic.

Agrie. Pood Chem. 18, 1056 (1970). 66. J. L. J. M. J. Joe, J. C. ¿1, 114 (1968). L. S. Norris, J. Agrie. Pood Chem. 2^, 2 (1975) 68. M. a mesa 2, 107 (1966). 69· K. Novacka-Barczyk and J. Adamiak-Ziemba, Chem. Anal. Warsaw 18, 223 (1973)· 70. M. Novotny, M. D. Bartle, J. Chromatog. Sei. 12, 606 (1974). 71. Μ. Obiedzinski, Proceed. lUPoST Sympos. "Advances in Smoking of Poods" Warsaw (1976). 72. M. Obiedzinski and A. Borys, Proceed. lUPoST Sympos. "Advances in Smo­ king of Poods, Warsaw (1976). S.

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Advances in Smoking of Foods. Plenary Lectures Presented at the International Symposium on Advances in Smoking of Foods, Warsaw, Poland, 8–10 September, 1976 by A. Rutkowski


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