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

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

Assessment of Polycyclic Aromatic Hydrocarbons in Heat Treated Meat and Fish

Additives in meat products marketed in Beni-Suef, Egypt" Residual levels and effect of cooking"

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

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

Evaluation of the microbial quality of some chicken meat products in EL-Gharbia governorate, Egypt.

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

Hygienic evaluation of Meat Handlers and equipment in meat preparation Sector in some markets in Qalyubia Governorate