Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings-Reference-Cited by-同舟云学术

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Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings

Published:2005-07 Issue:7 Volume:49 Page:637-647
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Šimko Peter

Publisher

Wiley

Subject

Food Science,Biotechnology

Reference53 articles.

1. , Traditional smoking, in: Jensen, W. K., Devine, C., Dikeman, K. (Eds.), Encyclopedia of Meat Sciences, Elsevier, London 2004, pp. 1265-1277.

2. Polycyclic aromatic hydrocarbons in smoked fish – a critical review

3. The flavor chemistry of wood smoke

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