Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke

Meat Science

Volumn 90, Issue 1, 2012, Pages 176-184

  Pöhlmann, Margarete ^a   Hitzel, Alexander ^a   Schwägele, Fredi ^a   Speer, Karl ^b   Jira, Wolfgang ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Frankfurter type sausages; GC MS; Glow smoke; Phenolic substances; Polycyclic aromatic hydrocarbons; Smoking conditions

Indexed keywords

FRANKFURTER-TYPE SAUSAGES; GC/MS; PHENOLIC SUBSTANCES; POLYCYCLIC AROMATICS; SMOKING CONDITIONS;

AROMATIZATION; CARBON DIOXIDE; CHEMICAL ANALYSIS; HYDROCARBONS; MEATS; POLYCYCLIC AROMATIC HYDROCARBONS; SMOKE; WOOD PRODUCTS;

PHENOLS;

CARBON DIOXIDE; CHEMICAL ANALYSIS; EXPERIMENTATION; HYDROCARBONS; MEAT; PHENOL; SMOKE; WOOD PRODUCTS;

PHENOL DERIVATIVE; POLYCYCLIC AROMATIC HYDROCARBON;

ANIMAL; ARTICLE; CHEMISTRY; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; MEAT; METHODOLOGY; SMOKE;

ANIMALS; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; MEAT PRODUCTS; PHENOLS; POLYCYCLIC HYDROCARBONS, AROMATIC; SMOKE;

EID: 80053282251     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.06.024     Document Type: Article

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