Assessment of Polycyclic Aromatic Hydrocarbons in Heat Treated Meat and Fish

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

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

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

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

TRIALS TO ESTIMATE AND CONTROL THE RESIDUAL LEVELS OF HETEROCYCLIC AROMATIC AMINES IN MEAT PRODUCTS

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

Prevalence of some chemical hazards in some meat products.

Effect of Heat Treatments on Polycyclic Aromatic Hydrocarbons Formation in Meat