Influence of different smoking techniques on contamination by polycyclic aromatic hydrocarbons in traditional smoked Mozzarella di Bufala Campana-Reference-Cited by-同舟云学术

Influence of different smoking techniques on contamination by polycyclic aromatic hydrocarbons in traditional smoked Mozzarella di Bufala Campana

Published:2014-09-30 Issue:1 Volume:68 Page:97-104
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Esposito Mauro¹,Citro Angelo²,Marigliano Laura¹,Urbani Valeria¹,Seccia Giuseppe¹,Marotta Maria Pia²,Nicola Clara²

Affiliation:

1. Istituto Zooprofilattico Sperimentale del Mezzogiorno via Salute 2 80055 Portici Italy

2. Azienda Sanitaria Locale SA2 Ambito Nord via G. Falcone 4 84014 Nocera Inferiore Italy

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12179

Reference23 articles.

1. Levels of Benzo[a]pyrene (BaP) in “Mozzarella di Bufala Campana” Cheese Smoked According to Different Procedures

2. The effect of natural and liquid smokes on the benzo[a]pyrene content and quality parameters of Circassian cheese;Aydinol P;International Journal of Dairy Technology,2013

3. Polycyclic aromatic hydrocarbons (PAHs) in traditional smoked dairy products from Campania (Italy);Cirillo T;Italian Journal of Public Health,2010

4. Decree of the Ministry of Agriculture and Forestry D.Mi.PAF September 18 2003. Disciplinary production of Protected Designation of Origin “Mozzarella di Bufala Campana” Official Gazette of the Italian Republic n. 258 of 6.11.2003 2003.

5. Influence of smoking parameters on the concentration of polycyclic aromatic hydrocarbons (PAHs) in Danish smoked fish

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