Liha töötlemine
It has a molecular weight of
count in the early stages of manufacturing
252 Da and has been chosen as the indicator
of fermented sausages; however, in stored
PAH, representing the other carcinogenic
samples the population of yeast is lower
hydrocarbons in wood smoke and smoked
in smoked sausages than in unsmoked
products. By applying the principle of toxic
controls.
equivalency factors (TEF), it is possible to
estimate the total equivalent exposure (TEQ)
The Antioxidant Properties of to PAHs in various smoked meat products
Smoke Components
Table 12.1. Polycyclic aromatic hydrocarbons
annaabi.ee 
