|
|
|
| Effect Factors of Formation of Polycyclic Aromatic Hydrocarbon and Heterocyclic Amines in Fried Meat and Control Measures |
| MENG Xiaoxia;PENG Zengqi;FENG Yun |
| College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095 |
|
|
|
|
Abstract Fried meat is one common food.However,in the frying process,strong carcinogen will be produced such as polycyclic aromatic hydrocarbons,heterocyclic amines and harm to human health. This article studied the formation conditions of polycyclic aromatic hydrocarbon and heterocyclic amines in fried meat.and list the conffol measures.
|
|
|
|
|
|
|
|
|
|
|
2009, Vol. 23 
