Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 955-962

  Hitzel, Alexander ^a   Pöhlmann, Margarete ^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

[No Author keywords available]

Indexed keywords

BAY LEAVES; BEECH WOOD; MEAT PRODUCTS; POLYCYCLIC AROMATIC HYDROCARBON (PAH); SMOKED MEAT PRODUCTS; SYRINGOL; WOOD CHIP;

POLYCYCLIC AROMATIC HYDROCARBONS; WOOD PRODUCTS;

MEATS;

EUGENOL; GUAIACOL; PHENOL DERIVATIVE; POLYCYCLIC AROMATIC HYDROCARBON; SYRINGOL;

ALDER; ARTICLE; BEECH; JUNIPERUS; MEAT; OAK; POPULUS; SPICE; SPRUCE; WOOD; WOOD CHIP;

ANIMALS; FOOD CONTAMINATION; FOOD HANDLING; MEAT PRODUCTS; PHENOLS; POLYCYCLIC HYDROCARBONS, AROMATIC; SPICES; SWINE; WOOD;

AROMATIC COMPOUNDS; HYDROCARBONS; MEAT; WOOD PRODUCTS;

ABIES; ALNUS; CARYA; CITHAREXYLUM CAUDATUM; FAGUS; MALUS X DOMESTICA; PICEA; SALAMIS;

EID: 84875963785     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.011     Document Type: Article

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