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

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

Effect of Heat Treatments on Polycyclic Aromatic Hydrocarbons Formation in Meat

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

Polycyclic Aromatic Hydrocarbons in Grilled Meats from Restaurants

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

DETERMINATION OF POLYCYCLIC AROMATIC OF HYDROCARBONS (PAHs) BENZO [a] PYRENE LEVEL IN HEAT TREATED FOOD FROM EGYPTIAN MARKET BY GC AND HPLC -FLUORESENCES DETECTION

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