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

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

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

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

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

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

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