PAH in smoked meat and fish products
Start date: 1. September 2016
End date: 30. June 2017
Financed by: NFSA
In cooperation with: NFSA
The project is lead by: NIFES


It has been established new upper limits for PAH I smoked meat and fish products.


The goal for this project is to obtain new background levels for these PAH compounds form 75 samples of selected meat and fish samples, based on sampling from the Norwegian Food Safety Authority.

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