Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland

<div>Multiple reaction monitoring chromatogram of benzo[<i>a</i>]pyrene at the level of 5.1 <i>µ</i>g·kg<sup>−1</sup> in a meat sample.</div>

Journal of Chemistry

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Figure 2

Figure 2: Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland 

Figure 2 | Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland 