Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Chorizo gallego" and "Chorizo de cebolla"

Meat Science

Volumn 89, Issue 1, 2011, Pages 105-109

  Lorenzo, José M ^a   Purriños, Laura ^a   Bermudez, Roberto ^a   Cobas, Noemí ^a   Figueiredo, Maria ^a   García Fontán, María C ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

BaP; Chorizo cebolla; Chorizo gallego; HPLC FLD; Polycyclic aromatic hydrocarbons; Smoked meat products

Indexed keywords

BAP; CHORIZO CEBOLLA; CHORIZO GALLEGO; HPLC/FLD; POLYCYCLIC AROMATICS; SMOKED MEAT PRODUCTS;

ANTHRACENE; AROMATIC COMPOUNDS; AROMATIZATION; HYDROCARBONS; NAPHTHALENE;

MEATS;

ANTHRACENE; ANTHRACENE DERIVATIVE; BENZO[A]PYRENE; CHRYSENE; CHRYSENE DERIVATIVE; NAPHTHALENE; NAPHTHALENE DERIVATIVE; PHENANTHRENE; PHENANTHRENE DERIVATIVE;

ANIMAL; ARTICLE; MEAT; SPAIN; SWINE;

ANIMALS; ANTHRACENES; BENZO(A)PYRENE; CHRYSENES; MEAT PRODUCTS; NAPHTHALENES; PHENANTHRENES; SPAIN; SWINE;

EID: 79956093615     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.03.017     Document Type: Article

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