Assessment of Polycyclic Aromatic Hydrocarbons in Heat Treated Meat and Fish

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

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

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

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

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

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

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