Reduction of Polycyclic Aromatic Hydrocarbons to Improve Safety of Traditional (Homemade) Smoked Dry-cured Pork Loin
Author:
Affiliation:
1. Scientific Veterinary Institute Novi Sad, Novi Sad, Republic of Serbia
2. Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Republic of Serbia
Publisher
Informa UK Limited
Subject
Materials Chemistry,Organic Chemistry,Polymers and Plastics
Link
https://www.tandfonline.com/doi/pdf/10.1080/10406638.2022.2153883
Reference27 articles.
1. Texture, colour and optical characteristics of a meat product depending on smoking time and casing type
2. Polycyclic aromatic hydrocarbons in the traditional smoked sausage Slavonska kobasica
3. Handbook of Food Preservation
4. Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage “Petrovská klobása”
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1. Formation mechanisms, detection methods and mitigation strategies of acrylamide, polycyclic aromatic hydrocarbons and heterocyclic amines in food products;Food Control;2024-04
2. Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products;Chemical and Biological Technologies in Agriculture;2023-10-10
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