Assessment of Polycyclic Aromatic Hydrocarbons in Heat Treated Meat and Fish

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

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

Detection of polycyclic aromatic hydrocarbons (PAHs) in cold and hot smoked Mullet fish (Mugil cephalus) products by using GC-MS.

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

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

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

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

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