Assessment of Polycyclic Aromatic Hydrocarbons in Heat Treated Meat and Fish

Effect of Different Grilling Methods on Polycyclic Aromatic Hydrocarbons Content in Grilled Broiler Chicken

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

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

Food safety issues in relation to Polycyclic Aromatic Hydrocarbon (PAHS) content with special reference to control trial

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

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

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

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

Polycyclic Aromatic Hydrocarbons in Grilled Meats from Restaurants