OCCURRENCE OF CYANIDE IN CERTAIN SMOKED MEAT-PRODUCTS

被引：0

作者：

PEKKANEN, TJ ^{[1
]}

HANNINEN, ML ^{[1
]}

机构：

[1] COLL VET MED,DEPT FOOD HYG,SF-00550 HELSINKI 55,FINLAND

来源：

NORDISK VETERINAER MEDICIN | 1976年 / 28卷 / 12期

关键词：

D O I：

暂无

中图分类号：

S85 [动物医学（兽医学）];

学科分类号：

0906 ;

摘要：

引用

页码：615 / 617

页数：3

共 50 条

[1] INVESTIGATIONS INTO THE OCCURRENCE OF NITROSOPHENOLS IN CURED AND SMOKED MEAT-PRODUCTS
HOFMANN, G
[J]. FLEISCHWIRTSCHAFT, 1990, 70 (10): : 1194 - &
[2] DETERMINATION AND OCCURRENCE OF BENZO[A]PYRENE IN SMOKED MEAT-PRODUCTS
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[J]. NAHRUNG-FOOD, 1991, 35 (01): : 103 - 104
[3] FORMALDEHYDE IN SMOKEHOUSE SMOKE AND SMOKED MEAT-PRODUCTS
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[4] BENZO(A)PYRENE CONTENT OF SMOKED MEAT-PRODUCTS
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JAHR, D
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[5] NITRITE CONTENT IN CUBAN SMOKED MEAT-PRODUCTS
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[6] THE AROMA OF SMOKED MEAT-PRODUCTS .2. THE ROLE OF PHENOLIC COMPONENTS OF SMOKEHOUSE SMOKE IN THE DEVELOPMENT OF THE TYPICAL SMOKED AROMA OF MEAT-PRODUCTS
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[J]. FLEISCHWIRTSCHAFT, 1988, 68 (06): : 770 - 772
[7] MEAT AND MEAT-PRODUCTS - LEGAL CONSEQUENCES OF THE OCCURRENCE OF SALMONELLAE
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[J]. FLEISCHWIRTSCHAFT, 1995, 75 (02): : 145 - 146
[8] PROBLEM OF 3,4-BENZOPYRENE IN SMOKED MEAT-PRODUCTS
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[9] OCCURRENCE OF LISTERIA-MONOCYTOGENES IN MEAT, MEAT-PRODUCTS AND POULTRY
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[10] THE AROMA OF SMOKED MEAT-PRODUCTS .3. INFLUENCE OF HEAT-TREATMENT ON THE SMOKED AROMA
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