Analiza zawartości wielopierścieniowych węglowodorów aromatycznych w serach wędzonych
ANNA SADOWSKA-ROCIEK,
MAGDALENA SURMA,
KONRAD STANASZEK
Abstract:Background. Traditional cheeses, including smoked products, are one of the most recognizable products among consumers, due to their taste and relationship with regional history. However, the smoking process can be a source of cheese contamination due to the presence of some toxic compounds in smoke. The aim of the study was to analyze the content of polycyclic aromatic hydrocarbons (PAHs) in traditional smoked and non-smoked cheeses, as well as in industrial smoked cheeses (23 samples in total). The content o… Show more
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