Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention

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Title
Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention
Authors
Keywords
Polycyclic aromatic hydrocarbons (PAH), Meat products, Smoking process, CAC/RCP68/2009, Contamination, Control
Journal
FOOD CONTROL
Volume 60, Issue -, Pages 64-87
Publisher
Elsevier BV
Online
2015-07-16
DOI
10.1016/j.foodcont.2015.07.016

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