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Polycyclic aromatic hydrocarbons (polynuclears) in smoked foods

  • Damazy Jerzy Tilgner
  • Henryk Daun
Conference paper
Part of the Reviews of Environmental Contamination and Toxicology book series (RECT, volume 27)

Abstract

Smoke curing is one of the three oldest preservation processes used by mankind, the other two being drying and salting. It is a time-honoured procedure which has undergone significant changes during the last quarter of a century. What was once a haphazard process in which smoke and heat are supplied by smouldering wood beneath the foodstuff by trial and error, should now be closely controlled. This control requires an understanding of the basic factors involved in order to produce a safe, palatable product by the most economical method.

Keywords

Polycyclic Aromatic Hydrocarbon Wood Smoke Smoke Product Polycyclic Hydrocarbon Smoke Generation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag New York Inc. 1969

Authors and Affiliations

  • Damazy Jerzy Tilgner
    • 1
  • Henryk Daun
    • 2
  1. 1.Department of Animal Food Products TechnologyPolitechnika GdanskaPoland
  2. 2.Department of Animal Food Products TechnologyPolitechnika GdanskaPoland

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