Effect of different smoking times and temperatures on polycyclic aromatic hydrocarbon concentrations in smoked sausages
Smoked pork and chicken sausages were prepared using three different time-temperature combinations; 60 °C for 4 hours, 75 °C for 3 hours, and 90 °C for 2 hours. The amount of polycyclic aromatic hydrocarbons (PAHs) present in these smoked products was estimated us...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture and Veterinary Medicine, United Arab Emirates University, United Arab Emirates
2024-03-01
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| Series: | Emirates Journal of Food and Agriculture |
| Subjects: | |
| Online Access: | https://ejfa.pensoft.net/article/118457/download/pdf/ |