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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

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