THE EFFECT OF ANTIOXIDANTS ON THE FORMATION OF TOXIC AND CARCINOGENIC SUBSTANCES IN SOME SMOKED FOOD
Ali AbdAllah Hassan Mohamed;
Abstract
Smoking fish and/or meat started during the 13th centmy. It is a combination of drying and adding chemicals from the smoke to the fish
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or meat, thus preserving and adding desired flavor (Coenders, 1992).
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or meat, thus preserving and adding desired flavor (Coenders, 1992).
Other data
| Title | THE EFFECT OF ANTIOXIDANTS ON THE FORMATION OF TOXIC AND CARCINOGENIC SUBSTANCES IN SOME SMOKED FOOD | Other Titles | تأثير مضادات الأكيسدة على تكوين المركبات السامة والمحدثة للسرطان فى بعض الأغذية المدخنة | Authors | Ali AbdAllah Hassan Mohamed | Issue Date | 2005 |
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