摘要
主要探讨了肉制品生产中可能产生的次生有害物质亚硝胺、多环芳香烃等致癌物质的形成机理和研究进展。
The formation mechanism and development of secondary hazardous substance in meat processing, including nitrosamine, PAH ete, were main discussed in this article.
出处
《肉类工业》
2014年第2期43-46,48,共5页
Meat Industry