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

EFFECT OF SMOKING METHODS ON THE QUALITY CHARACTERISTICS AND POLYCYCLIC AROMATIC HYDROCARBONS (PAHs) CONTENT OF MULLET FISH(Mugil cephalus )

DETERMINATION OF POLYCYCLIC AROMATIC OF HYDROCARBONS (PAHs) BENZO [a] PYRENE LEVEL IN HEAT TREATED FOOD FROM EGYPTIAN MARKET BY GC AND HPLC -FLUORESENCES DETECTION

Assessment of Polycyclic Aromatic Hydrocarbons in Heat Treated Meat and Fish

POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN COOKED TILAPIA FISH AND BEEF FINGERS AS AFFECTED BY COOKING METHOD AND SOME FOOD ADDITIVES

DETECTION OF POLYCYCLIC AROMATIC HYDROCARBON IN CHARCOAL –GRILLED MEAT WITH AND WITHOUT NATURAL ADDITIVES

Assessment of polycyclic aromatic hydrocarbons in surface sediments and some fish species from the Gulf of Suez, Egypt.

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

Revealing of polycyclic aromatic hydrocarbons (PAHs) in Temsah Lake, Egypt: A case study for risk assessment associated with bivalve's consumption

Detection of Heavy Metals Residues in Fish and Shellfish