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Effects of Smoking Temperature, Smoking Time, and Type of Wood Sawdust on Polycyclic Aromatic Hydrocarbon Accumulation Levels in Directly Smoked Pork Sausages

机译：吸烟温度，吸烟时间和木锯盘类型对直接熏猪肉香肠的多环芳烃积累水平的影响

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Radu C. Racovita; Catinca Secuianu; Maria D. Ciuca; Florentina Israel-Roming;
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1. Effects of Smoking Temperature, Smoking Time, and Type of Wood Sawdust on Polycyclic Aromatic Hydrocarbon Accumulation Levels in Directly Smoked Pork Sausages [J] . Racovita Radu C., Secuianu Catinca, Ciuca Maria D., Journal of Agricultural and Food Chemistry . 2020,第35期

机译：吸烟温度，吸烟时间和木锯盘类型对直接熏猪肉香肠的多环芳烃积累水平的影响
2. Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings. [J] . Garcia Falcon M S, Simal Gandara J Food Additives & Contaminants . 2005,第1期

机译：来自不同森林的烟气中的多环芳烃，在传统吸烟过程中会转移到带有胶原蛋白和牛肚皮的香肠香肠中。
3. Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices [J] . Alexander Hitzel, Margarete Poehlmann, Fredi Schwaegele, Food Chemistry . 2013,第1a4期

机译：用不同类型的木材和熏制香料熏制的肉制品中的多环芳烃（PAH）和酚类物质
4. Effect of the inclusion of smoking step in Iberian sausage processing on levels of polycyclic aromatic hydrocarbons [C] . Martin-Cabello L., Carrapiso A.I., Sanchez del Pulgar J., ICoMST 2011;International conference of meat science and technology . 2012

机译：伊比利亚香肠加工中包括吸烟步骤对多环芳烃含量的影响
5. Polycyclic Aromatic Hydrocarbons and Oxygenated Polycyclic Aromatic Hydrocarbons (PAHs and Oxy-PAHs) in House Dust Samples in Relation to Smoking Behavior in the Home [D] . Azure, Lorren E. 2016

机译：多环芳烃和含氧多环芳烃（PAHS和OXY-PAHS）在房屋粉尘样品中，在家中的吸烟行为相关
6. Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets [O] . Emel Oz, Chon-Lin Lee, Chon-Lin Lee, 2020

机译：不同木材芯片烟气调味的影响烧烤对三文鱼叶片形成多环芳烃和杂环芳族胺的形成
7. Effects of Smoking Temperature, Smoking Time, and Type of Wood Sawdust on Polycyclic Aromatic Hydrocarbon Accumulation Levels in Directly Smoked Pork Sausages [O] . -1

机译：吸烟温度，吸烟时间和木锯盘类型对直接熏猪肉香肠的多环芳烃积累水平的影响
8. Real-Time Monitoring of Polycyclic Aromatic Hydrocarbons and Respirable Suspended Particles from Environmental Tobacco Smoke in a Home [R] . Ott, W., Wilson, N. K., Klepeis, N., 1994

机译：家庭环境烟草烟雾中多环芳烃和可吸入悬浮颗粒的实时监测

Effects of Smoking Temperature, Smoking Time, and Type of Wood Sawdust on Polycyclic Aromatic Hydrocarbon Accumulation Levels in Directly Smoked Pork Sausages

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