Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurter-type sausages depending on type of casing and fat content

Food Control

Volumn 31, Issue 1, 2013, Pages 136-144

  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

Fat content; Frankfurter type sausages; Phenolic substances; Polycyclic aromatic hydrocarbons; Type of casing

Indexed keywords

OVIS ARIES;

EID: 84870282000     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.09.030     Document Type: Article

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