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

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

Polycyclic Aromatic Hydrocarbons in Grilled Meats from Restaurants

Effect of Heat Treatments on Polycyclic Aromatic Hydrocarbons Formation in Meat

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

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

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

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

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

Assessment of Polycyclic Aromatic Hydrocarbons in Heat Treated Meat and Fish