Effects of oil types and pH on carcinogenic polycyclic aromatic hydrocarbons (PAHs) in grilled chicken-Reference-Cited by-同舟云学术

Effects of oil types and pH on carcinogenic polycyclic aromatic hydrocarbons (PAHs) in grilled chicken

Published:2017-09 Issue: Volume:79 Page:119-125
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Wongmaneepratip Wanwisa,Vangnai Kanithaporn

Funder

Kasetsart University Research and Development Institute

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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