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

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

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

The effect of reinforced marination with papain and bromelain on chilled beef meat quality

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

Comparative analysis of plant-based marinades for controlling Staphylococcus aureus in refrigerated chicken breast

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

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

Effect of Different Cooking Methods on Bacteriological Quality of Meat