Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

The aim of this study was to compare the nitrosamines (NAs) and polycyclic aromatic hydrocarbons (PAHs) of Chinese smoke-cured bacon (Larou) of artisanal and industrial origin. The results showed that the average pH and Aw values of family-made Larou products were lower than those of industrial Laro...

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Detalles Bibliográficos
Autores principales: Chen, Lei, Liu, Rui, Wu, Mangang, Yu, Hai, Ge, Qingfeng, Zhang, Wangang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621749/
https://www.ncbi.nlm.nih.gov/pubmed/34829110
http://dx.doi.org/10.3390/foods10112830

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621749/
https://www.ncbi.nlm.nih.gov/pubmed/34829110
http://dx.doi.org/10.3390/foods10112830

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