The effect of processing on the content of polycyclic aromatic hydrocarbons and volatile N-nitrosamines in cured and smoked lamb meat.
Thorkelsson
G
G
Agricultural Research Institute, Reykjavik, Iceland.
D000818:Animals; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D011083:Polycyclic Compounds / Q000032:analysis*; D012756:Sheep
D009602:Nitrosamines; D011083:Polycyclic Compounds