Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat

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Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat

The study was conducted to investigate the effect of marinating on the generation of polycyclicaromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat. Seven marinade treatments containing 1) basic marinade, which include sugar, water, onion, turmeric, lemo...

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Bibliographic Details
Main Authors:	Afsaneh, Farhadian, Selamat, Jinap, Abas, Faridah, Sarker, Md. Zaidul Islam
Format:	Article
Language:	English
Published:	Elsevier 2012
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/25044/ http://irep.iium.edu.my/25044/1/Zaidul-11.pdf

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