Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat.

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Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat.

The contamination of polycyclic aromatic hydrocarbons PAHs by thermally treated high-protein foods, such as charcoal-grilled meat products, is due to the generation by direct pyrolysis of food nutrients and the direct deposition of PAHs from smoke produced through incomplete combustion of the therma...

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Bibliographic Details
Main Authors:	Farhadian, A., Selamat, Jinap, Hanifah, H.N., Sarker, Zaidul Islam
Format:	Article
Language:	English English
Published:	Elsevier 2011
Online Access:	http://psasir.upm.edu.my/id/eprint/24199/ http://psasir.upm.edu.my/id/eprint/24199/1/Effects%20of%20meat%20preheating%20and%20wrapping%20on%20the%20levels%20of%20polycyclic%20aromatic%20hydrocarbons%20in%20charcoal.pdf

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