肉类研究Issue(6)：52-55,4.
煎炸对肉制品中杂环胺及多环芳香烃化合物含量的影响及其控制措施
Effect Factors of Formation of Polycyclic Aromatic Hydrocarbon and Heterocyclic Amines in Fried Meat and Control Measures
孟晓霞 1彭增起 1冯云1
作者信息
- 1. 南京农业大学,食品科技学院,南京,210095
- 折叠
摘要
Abstract
Fried meat is one common food.However,in the frying process,strong carcinogen will be produced such as polycyclic aromatic hydrocarbons,heterocyclic amines and harm to human health. This article studied the formation conditions of polycyclic aromatic hydrocarbon and heterocyclic amines in fried meat.and list the conffol measures.关键词
煎炸/杂环胺化合物/多环芳香烃化合物Key words
frying/heterocyclic aromatic amine/polycyclic aromatic hydrocarbons分类
轻工纺织引用本文复制引用
孟晓霞,彭增起,冯云..煎炸对肉制品中杂环胺及多环芳香烃化合物含量的影响及其控制措施[J].肉类研究,2009,(6):52-55,4.
