Polycyclic Aromatic Hydrocarbons in Grilled Beef and Chicken and Their Reduction Through Various Treatments

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Polycyclic Aromatic Hydrocarbons in Grilled Beef and Chicken and Their Reduction Through Various Treatments

The International Agency for research on cancer (IARC) and the Environmental Protection Agency (EPA) have classified some polycyclic aromatic hydrocarbons (PAHs) are probably and possibly carcinogenic to humans. This research has been conducted to test for availability of three of PAHs in grilled be...

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Bibliographic Details
Main Author:	Farhadian, Afsaneh
Format:	Thesis
Language:	English English
Published:	2010
Subjects:	Polycyclic aromatic hydrocarbons Cookery (Beef) Cookery (Chicken)
Online Access:	http://psasir.upm.edu.my/id/eprint/19647/ http://psasir.upm.edu.my/id/eprint/19647/1/FSTM_2010_18_F.pdf

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