The impact of temperature-controlled smoldering smoking on polycyclic aromatic hydrocarbons and heterocyclic amines contents in Frankfurter-type sausages.
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DOI: 10.2139/ssrn.4361642
Abstract: The impact of temperature-controlled smoldering smoking conditions on the accumulations of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HAs) in Frankfurter-type sausages was investigated. Depending on the temperature, smoking can be divided into two phases:… read more here.
Keywords: temperature controlled; smoldering smoking; temperature; polycyclic aromatic ... See more keywords