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Joint International Conference on Long-term Experiments ...

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36<br />

37<br />

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42<br />

1<br />

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meat, fish, and poultry<br />

grain and cereal<br />

leafy vegetables<br />

root vegetables<br />

fats, oils, and shortenings<br />

Fats and Oils<br />

lard (uncooked)<br />

lard (heated) b<br />

Cheese<br />

43 2 Edam<br />

44 2 Gouda<br />

45 2 Samsoe<br />

46 2 Danbo<br />

47 2 Gouda (baby)<br />

48 2 Blue<br />

49 2 Tilsit Sq. Havarti<br />

50 1 Port Salut<br />

51 1 Tybo<br />

52 1 Tilsit Havarti<br />

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1<br />

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2<br />

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Icelandic Nati<strong>on</strong>al Foods<br />

smoked lamb's leg<br />

salted lamb<br />

smoked mutt<strong>on</strong> sausage<br />

singed lamb's head<br />

smoked salm<strong>on</strong><br />

smoked lamb's leg<br />

singed lamb's leg<br />

smoked mutt<strong>on</strong> sausage<br />

smoked trout<br />

putrescent skate<br />

singed lamb's head (oil flame)<br />

smoked lamb (birchwood)<br />

smoked lamb (beechwood)<br />

smoked salm<strong>on</strong><br />

salted lamb<br />

smoked mutt<strong>on</strong> sausage<br />

a C<strong>on</strong>tained 6 ppb A/-nitrosopyrrolidine, c<strong>on</strong>firmed by GLC-MS. b Heated at 340°F 10 min.<br />

536

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