Search Results - "Hitzel, Alexander"

  • Showing 1 - 5 results of 5
Refine Results
  1. 1
    Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke

    Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke by Pöhlmann, Margarete, Hitzel, Alexander, Schwägele, Fredi, Speer, Karl, Jira, Wolfgang

    Published in Meat science (01-01-2012)
    “…The contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages were investigated depending on hot smoking…”
    Get full text
    Journal Article
    Save to List
    Saved in:
  2. 2
    Determination of 3-MCPD in grilled meat using pressurized liquid extraction and gas chromatography–high resolution mass spectrometry

    Determination of 3-MCPD in grilled meat using pressurized liquid extraction and gas chromatography–high resolution mass spectrometry by Schallschmidt, Kristin, Hitzel, Alexander, Pöhlmann, Margarete, Schwägele, Fredi, Speer, Karl, Jira, Wolfgang

    “…An analytical method for the determination of free 3-monochloropropane-1,2-diol (3-MCPD) in grilled meat using pressurized liquid extraction, derivatisation…”
    Get full text
    Journal Article
    Save to List
    Saved in:
  3. 3
    Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices

    Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices by Hitzel, Alexander, Pöhlmann, Margarete, Schwägele, Fredi, Speer, Karl, Jira, Wolfgang

    Published in Food chemistry (15-08-2013)
    “…► Frankfurter-type sausages and mini-salamis were smoked, using different types of wood. ► GC/MS analysis of PAH and phenolic compounds of smoked sausages. ►…”
    Get full text
    Journal Article
    Save to List
    Saved in:
  4. 4
    Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurter-type sausages depending on type of casing and fat content

    Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurter-type sausages depending on type of casing and fat content by Pöhlmann, Margarete, Hitzel, Alexander, Schwägele, Fredi, Speer, Karl, Jira, Wolfgang

    Published in Food control (01-05-2013)
    “…The contents of polycyclic aromatic hydrocarbons (15 + 1 EU priority PAH) and phenolic substances (guaiacol, 4-methylguaiacol, syringol, eugenol, and…”
    Get full text
    Journal Article
    Save to List
    Saved in:
  5. 5
    Influence of different smoke generation methods on the contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages

    Influence of different smoke generation methods on the contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages by Pöhlmann, Margarete, Hitzel, Alexander, Schwägele, Fredi, Speer, Karl, Jira, Wolfgang

    Published in Food control (01-12-2013)
    “…The contents of polycyclic aromatic hydrocarbons (15 + 1 EU priority PAH) and phenolic substances (guaiacol, 4-methylguaiacol, syringol, eugenol, and…”
    Get full text
    Journal Article
    Save to List
    Saved in:

Search Tools: