Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods-Reference-Cited by-同舟云学术

Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods

Published:2011-12 Issue:12 Volume:22 Page:2028-2035
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Alomirah Husam,Al-Zenki Sameer,Al-Hooti Suad,Zaghloul Sahar,Sawaya Wajih,Ahmed Nisar,Kannan Kurunthachalam

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference45 articles.

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4. Al-Muqbil, M. (2008). Estimation of polycyclic aromatic hydrocarbons (PAHs) in cooked chicken meat. Master thesis, King Saud University, Riyadh, Saudi Arabia. Available on http://colleges.ksu.edu.sa/FoodsAndAgriculture/FoodNutrionSciences/Pages/MSFSB.aspx.

5. Dietary exposure to polycyclic aromatic hydrocarbons from commercially important seafood of the Arabian Gulf;Alomirah;Journal of Food Agriculture and Environment,2009

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