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

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

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

Effect of Different Cooking Methods on Bacteriological Quality of Meat

Assessment of Polycyclic Aromatic Hydrocarbons in Heat Treated Meat and Fish

Impacts of papain and bromelain fortified marinades on chilled camel meat quality

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