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

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

Inhibitory Effect of Different Marinade Receipts on the Levels of Polycyclic Aromatic Hydrocarbons Formation in Charcoal Grilled Whole leg Quarters Chicken

Polycyclic Aromatic Hydrocarbons in Grilled Meats from Restaurants

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

Effect of Heat Treatments on Polycyclic Aromatic Hydrocarbons Formation in Meat

Assessment of Polycyclic Aromatic Hydrocarbons in Heat Treated Meat and Fish

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