Polycyclic Aromatic Hydrocarbons in Some Processed Smoked Meat, Poultry meat and Fish Products

Assessment of Polycyclic Aromatic Hydrocarbons in Heat Treated Meat and Fish

Effect of different marinades on the production of polycyclic aromatic hydrocarbons in beef steaks

Polycyclic Aromatic Hydrocarbons (PAHs) in Charcoal Grilled Meat (Kebab) and Kofta and the Effect of Marinating on their Existence

Evaluation of Different Cooking Methods to Control the Formation of Polycyclic Aromatic Hydrocarbons (PAHs) During Heat Treatment

Effect of Heat Treatments on Polycyclic Aromatic Hydrocarbons Formation in Meat

Assessment of the Effect of Liquid Smokes on the Chemical Composi-tion and Quality Attributes of Fish Balls During Chilled Storage

Polycyclic Aromatic Hydrocarbons in Grilled Meats from Restaurants

The Effect of Cooking Method and Food Additives on Formation of Polycyclic Aromatic Hydrocarbons in Chicken Meat

EFFECT OF SOME ADDITIVES ON RESIDUAL NITRITE AND SOME QUALITY ATTRIBUTES IN BEEF SAUSAGE