Concepedia

Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke

Margarete Pöhlmann, Alexander Hitzel, Fredi Schwägele, Karl Speer, Wolfgang Jira

Meat Science · 2011 · 77 citations · 8 references

DOI

Concepts

References

8

IARC Monographs on the Evaluation of the Carcinogenic Risk of Chemicals to Humans

R. L. Carter · Journal of Clinical Pathology · 1980 · 3.5K citations · Full text

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Scientific Opinion of the Panel on Contaminants in the Food Chain on a request from the European Commission on Polycyclic Aromatic Hydrocarbons in Food: Question N° EFSA-Q-2007-136

John Christian Larsen · 2008 · 525 citations

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Phenolic antioxidants in wood smoke

Jennica Kjällstrand, Göran Petersson · The Science of The Total Environment · 2001 · 140 citations · Full text

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Antimicrobial Activity of Non-Halogenated Phenolic Compounds

P. Michael Davidson, A.L. Branden · Journal of Food Protection · 1981 · 112 citations

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Smoke Flavor as Related to Phenol, Carbonyl and Acid Content of Bologna

L. J. Bratzler, MILDRED E. SPOONER, J. B. Weatherspoon et al. · Journal of Food Science · 1969 · 60 citations

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