Onions, Salt and Palm Oil Marination Reduced Polycyclic Aromatic Hydrocarbon in Cooked Chevon and Beef Meat: A Risk Assessment Study-Reference-Cited by-同舟云学术

Onions, Salt and Palm Oil Marination Reduced Polycyclic Aromatic Hydrocarbon in Cooked Chevon and Beef Meat: A Risk Assessment Study

Published:2024-06-16 Issue: Volume: Page:1-22
ISSN:1040-6638
Container-title:Polycyclic Aromatic Compounds
language:en
Short-container-title:Polycyclic Aromatic Compounds

Author:

Oformata Bedford Ikechukwu¹,Joseph Ogugua Akwoba¹^ORCID,Akinseye Victor Oluwatoyin²,Nweze Ekene J.³,Nwanta John Anaelom¹,Obidike Reginald Ikechukwu⁴

Affiliation:

1. Department of Veterinary Public Health and Preventive Medicine, University of Nigeria, Nsukka, Nigeria

2. Department of Chemical Sciences, Augustine University Ilara-Epe, Lagos, Nigeria

3. Department of Biochemistry, University of Nigeria, Nsukka, Nigeria

4. Department of Veterinary Physiology and Biochemistry, University of Nigeria, Nsukka, Nigeria

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10406638.2024.2366195

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5. Detection of Polycyclic Aromatic Hydrocarbons in Hide and Skin of Slaughtered Cattle and Goats in Anambra State, Nigeria