Comparison of the effects of microwave cooking by two conventional cooking methods on the concentrations of polycyclic aromatic hydrocarbons and volatile N‐nitrosamines in beef cocktail smokies (smoked sausages)-Reference-Cited by-同舟云学术

Comparison of the effects of microwave cooking by two conventional cooking methods on the concentrations of polycyclic aromatic hydrocarbons and volatile N‐nitrosamines in beef cocktail smokies (smoked sausages)

Published:2021-04-29 Issue:6 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Mirzazadeh Mehdi¹^ORCID,Sadeghi Ehsan²,Beigmohammadi Faranak¹^ORCID

Affiliation:

1. Department of Food Science and Technology, Faculty of Agriculture, Kermanshah Branch Islamic Azad University Kermanshah Iran

2. Department of Food Science and Technology, School of Nutrition Science and Food Technology, Research Center for Environmental Determinants of Health (RCEDH) Kermanshah University of Medical Sciences Kermanshah Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15560

Reference38 articles.

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4. Use of sodium nitrite in cured meats today;Cassens R. G.;Food Technology (Chicago),1995

5. Formation of Polycyclic Aromatic Hydrocarbons during Processing of Duck Meat

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