Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat...
Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products
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Cham: Springer International Publishing
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Language
English
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Cham: Springer International Publishing
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Contents
The presence of polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products is a global concern as they are known to be carcinogenic, mutagenic, teratogenic, and genotoxic to living beings. PAHs are generated in processed meat through different thermo-processing techniques, such as smoking, grilling, barbecuing, roasting, and frying...
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Full title
Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products
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TN_cdi_doaj_primary_oai_doaj_org_article_582f4282fa5247e6a16c0889def4735a
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_582f4282fa5247e6a16c0889def4735a
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ISSN
2196-5641
E-ISSN
2196-5641
DOI
10.1186/s40538-023-00483-8
