Methods of Minimizing Polycyclic Aromatic Hydrocarbon Content in Homogenized Smoked Meat Sausages Using Different Casings and Variants of Meat-Fat Raw Material.

Ciecierska, Marta; Dasiewicz, Krzysztof; Wolosiak, Rafal

Ciecierska, Marta; Dasiewicz, Krzysztof; Wolosiak, Rafal.

Afiliação

Ciecierska M; Department of Food Technology and Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland.
Dasiewicz K; Department of Food Technology and Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland.
Wolosiak R; Department of Food Technology and Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland.

Foods ; 12(22)2023 Nov 14.

Article em En | MEDLINE | ID: mdl-38002178