Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons

The manufacturing of dry-cured meat products usually includes a smoking step. Polycyclic aromatic hydrocarbons (PAHs) are potentially carcinogenic chemical compounds that may result from smoking. The aim of the present study was to optimize the smoking regime of traditional dry-cured meat products i...

Descripción completa

Detalles Bibliográficos
Autores principales: Fraqueza, Maria João, Laranjo, Marta, Alves, Susana, Fernandes, Maria Helena, Agulheiro-Santos, Ana Cristina, Fernandes, Maria José, Potes, Maria Eduarda, Elias, Miguel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023091/
https://www.ncbi.nlm.nih.gov/pubmed/31952356
http://dx.doi.org/10.3390/foods9010091

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023091/
https://www.ncbi.nlm.nih.gov/pubmed/31952356
http://dx.doi.org/10.3390/foods9010091

Ejemplares similares