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| Smoked Ingredients of Smoked and Roasted Meat Products and the Control of Harmful Ingredients |
| LI Xiaobo |
| Inner Mongolia WuLanChaBu Vocational College,Biotechnology Department,Inner Mongolia Wulanchabu 012000 |
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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.
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HUANG Haolong, MA Yangyang, LIN Ju, ZHU Yaodi, ZHAO Lijun, AN Yanxia, ZHU Chaozhi, LI Miaoyun, ZHAO Gaiming. Recent Progress in the Formation and Inhibition of Polycyclic Aromatic Hydrocarbons in Smoked and Grilled Meat Products[J]. Meat Research, 2021, 35(2): 48-55. |
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2009, Vol. 23 
