Assessment of Polycyclic Aromatic Hydrocarbons in Heat Treated Meat and Fish

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

The existence of polycyclic aromatic hydrocarbons in commercially grilled beef kofta and chicken meat in El-Gharbia governorate markets

Medically important polycyclic aromatic hydrocarbon levels in char grilled and barbecued beef, fish, and poultry meat sold in Al-Qalyubia governorate

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

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

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

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

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