Characterization of natural and synthetic casings and mechanism of BaP penetration in smoked meat products

Food Control

Volumn 51, Issue , 2015, Pages 195-205

  Ledesma, Estefanía ^a,b   Rendueles, Manuel ^a   Díaz, Mario ^a  

^a UNIVERSITY OF OVIEDO   (Spain)

^b Research   (Spain)

Author keywords

Benzo(a)pyrene (BaP); Casing morphology; Casing porosity; Smoked meat product; Type of casing

Indexed keywords

EID: 84914163088     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.11.025     Document Type: Article

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