摘要
阐述烟熏肉制品中多环芳烃的来源及影响因素、控制其产生的方法,对采取科学合理的预防措施有重要意义。
In this paper,the sources,influence factors and control methods of polycyclic aromatic hydrocarbons in smoked meat products are discussed which are of significant meanings for taking scientific and reasonable precautions.
出处
《食品研究与开发》
CAS
北大核心
2010年第3期180-183,共4页
Food Research and Development