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

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

Assessment of Polycyclic Aromatic Hydrocarbons in Heat Treated Meat and Fish

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

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

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

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

Polycyclic Aromatic Hydrocarbons in Grilled Meats from Restaurants

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

Effect of Heat Treatments on Polycyclic Aromatic Hydrocarbons Formation in Meat