Determination of Polycyclic Aromatic Hydrocarbons in Skin of “Peking Roast Duck” by High Performance Chromatography-Fluorescence Detection
LIAO Qian1，GAO Zhen-jiang2，ZHANG Shi-xiang3，LI Kai-xiong1,*
FOOD SCIENCE . 2009, (10): 149 -152 .  DOI: 10.7506/spkx1002-6630-200910029