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Problems of pollution of fish production by polycyclic aromatic hydrocarbons


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There are considered the possibilities of the identification of sources of contamination of food products (from the external environment and due to cooking techniques of fish products) by polycyclic aromatic hydrocarbons (PAHs). There was revealed a relatively low informativeness for the identification of sources of PAH in foods products on the basis of the indicating ratios. There was shown the necessity of the adjustment of existing chemical markers. There was substantiated the possibility of the development of the indicating ratios as markers of carcinogenic and mutagenic activity of the PAH in terms of metabolic processes.

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