STUDIES ON THE LEVELS OF POLYCYCLIC AROMATIC HYDROCARBONS IN SOME FOODS
Sayed Mohamed Mokhtar;
Abstract
The effect of grilling, smoking and some methods of food processing on the formation of polycyclic aromatic hydrocarbons (PAHs) in meat, chicken and fish were studied. The results showed higher concentration of total and carcinogenic PAH in all tested sam
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| Title | STUDIES ON THE LEVELS OF POLYCYCLIC AROMATIC HYDROCARBONS IN SOME FOODS | Other Titles | دراسه مستويات الهيدروكربونات الحلقيه فى بعض الأغذيه | Authors | Sayed Mohamed Mokhtar | Keywords | STUDIES ON THE LEVELS OF POLYCYCLIC AROMATIC HYDROCARBONS IN SOME FOODS | Issue Date | 2001 | Description | The effect of grilling, smoking and some methods of food processing on the formation of polycyclic aromatic hydrocarbons (PAHs) in meat, chicken and fish were studied. The results showed higher concentration of total and carcinogenic PAH in all tested sam |
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