Formation and mitigation of PAHs in barbecued meat – a review
Author:
Affiliation:
1. National Food Institute, Technical University of Denmark, Kemitorvet, Lyngby, Denmark
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1867056
Reference105 articles.
1. Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers
2. Low intake of polycyclic aromatic hydrocarbons in Sweden: Results based on market basket data and a barbecue study
3. Effect of Processing Methods on Quality and Safety of Suya, a West African Grilled Meat
4. Polycyclic Aromatic Hydrocarbons in Foods: A Critical Review
5. Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Cooked Meat Products: A Review
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