TY  -  
T1  - Polycyclic aromatic hydrocarbons in foods and their mitigation, food mutagenicity and children’s dietary exposure in Finland 
SN  - 978-952-358-028-2 / 2490-1180 
UR  - http://hdl.handle.net/10138/339413 
T3  - Finnish Food Authority Research Reports 2/2021 
A1  - Hokkanen, Mirja 
A2  -  
PB  - Finnish Food Authority 
Y1  - 2021 
LA  - en 
AB  - Polycyclic aromatic hydrocarbon (PAH) contamination in food poses a potential
risk to human health. PAHs are formed primarily as a result of incomplete
combustion of organic material and can enter the food chain either from the
environment or from food manufacturing processes such as smoking, roasting,
drying and grilling. As some of them are known to cause cancer, it is important to
reduce the PAH levels in foods as low as is reasonably achievable. The European
Food Safety Authority (EFSA... 
VO  -  
IS  -  
SP  -  
OP  -  
KW  - Polycyclic aromatic hydrocarbon; PAH; elintarvikekemia 
N1  -   
PP  -  
ER  -