Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats

Author:

Lee Joon-Goo,Kim Su-Yeon,Moon Jung-Sik,Kim Sheen-Hee,Kang Dong-Hyun,Yoon Hae-Jung

Funder

Ministry of Food and Drug Safety

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Official methods of analytical of AOAC international;Association of official analytical chemists,2000

2. Review of PAH contamination in food products and their health hazards;Bansal;Environment International,2015

3. Analysis and occurrence of PAH in food;Bartle,1991

4. Formation of polycyclic aromatic hydrocarbons in the smoke from heated model lipids and food lipids;Chen;Journal of Agricultural and Food Chemistry,2001

5. Formation of PAHs during processing of duck meat;Chen;Journal of Agricultural and Food Chemistry,1997

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