The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2020.e43
Reference32 articles.
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2. Bazı et türlerinde polisiklik aromatik hidrokarbon oluşumuna farklı pişirme yöntemlerinin etkisi;Aydın;Akademik Gıda,2018
3. Determination of benzo[a]pyrene in charcoal grilled meat samples by HPLC with fluorescence detection;Aygün;Int J Food Sci Nutr,2005
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