Determination of polycyclic aromatic hydrocarbons in grilled meat.

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Determination of polycyclic aromatic hydrocarbons in grilled meat.

Polycyclic aromatic hydrocarbons (PAHs) are primarily formed as a result of thermal treatment of food, especially grilling or barbecuing. In this study nine types of Malaysian popular grilled meat dishes were analyzed for toxic PAHs, i.e. fluoranthene, benzo(b)fluoranthene and benzo(a)pyrene using H...

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Bibliographic Details
Main Authors:	Farhadian, Afsaneh, Selamat, Jinap, Abas, Faridah, Sarker, Zaidul Islam
Format:	Article
Language:	English English
Published:	Elsevier 2010
Online Access:	http://psasir.upm.edu.my/id/eprint/13959/ http://psasir.upm.edu.my/id/eprint/13959/1/Determination%20of%20polycyclic%20aromatic%20hydrocarbons%20in%20grilled%20meat.pdf

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