Impact of different cooking methods on polycyclic aromatic hydrocarbons in rabbit meat-Reference-Cited by-同舟云学术

Impact of different cooking methods on polycyclic aromatic hydrocarbons in rabbit meat

Published:2021-05-03 Issue:6 Volume:9 Page:3219-3227
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Siddique Rabia¹,Zahoor Ameer Fawad¹,Ahmad Hamad²,Zahid Faisal Maqbool³,Karrar Emad⁴^ORCID

Affiliation:

1. Department of Chemistry Government College University Faisalabad Pakistan

2. Department of Chemistry University of Management and Technology Lahore Lahore Pakistan

3. Department of Statistics Government College University Faisalabad Pakistan

4. Department of Food Engineering and Technology Faculty of Engineering and Technology University of Gezira Wad Medani Sudan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2284

Reference26 articles.

1. Emissions and indoor concentrations of particulate matter and its specific chemical components from cooking: A review

2. Levels of polycyclic aromatic hydrocarbons (PAHS) in some Egyptian vegetables and fruits and their influences by some treatments;Abou‐Arab A.;International Journal of Current Microbiology Appllied Science,2014

3. Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

4. Determination of Polycyclic Aromatic Hydrocarbons in Fumes from Fried Chicken Legs

5. Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork

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