Abstract：This article mainly from current received the problems which are smoked ingredients and the safety of smoked and roasted meat products are paid attention.The smoked ingredients and harmful ingredients are introduced in this article,to reduced harmful ingredients,concemed about the health of people and provide the theoretical base for the study of smoked meat products and its safety.
李晓波. 熏烤肉制品熏烟成分及其有害成分的控制[J]. 肉类研究, 2009, 23(6): 37-41.
LI Xiaobo. Smoked Ingredients of Smoked and Roasted Meat Products and the Control of Harmful Ingredients. Meat Research, 2009, 23(6): 37-41.
2009, Vol. 23 
