The Preliminary Research of the Benzo(a)pyrene in Smoked and Roasted Meat Products

被引：0

作者：

Quan Mei-ping ^{[1
]}

Jing Dong-dong ^{[1
]}

机构：

[1] Weinan Teachers Univ, Dept Environm & Iife Sci, Weinan, Shaanxi, Peoples R China

来源：

2011 INTERNATIONAL CONFERENCE ON FUZZY SYSTEMS AND NEURAL COMPUTING (FSNC 2011), VOL IV | 2011年

关键词：

smoked and roasted meat products; benzo(a)pyrene; carcinogenesis; POLYCYCLIC AROMATIC-HYDROCARBONS;

D O I：

暂无

中图分类号：

TP18 [人工智能理论];

学科分类号：

081104 ; 0812 ; 0835 ; 1405 ;

摘要：

Based on the food security, this article makes the preliminary study on the production of harmful substance, benzo(a)pyrene, contained in the smoked and roasted meat products, the mechanism for endangering human body, and the method of controlling the benzo(a)pyrene residue in the smoked and roasted meat products. This research has a profound significance to improve the quality of the smoked and roasted meat products and deepen the study of benzo(a)pyrene.

引用

页码：26 / 29

页数：4