Polycyclic Aromatic Hydrocarbons (PAHs) and its bioaccessibility in meat: a tool for assessing human cancer risk

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Polycyclic Aromatic Hydrocarbons (PAHs) and its bioaccessibility in meat: a tool for assessing human cancer risk

Polycyclic aromatic hydrocarbons (PAHs) are primarily formed as a result of thermal treatment of food, especially barbecuing or grilling. Contamination by PAHs is due to generation by direct pyrolysis of food nutrients and deposition from smoke produced through incomplete combustion of thermal agent...

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Bibliographic Details
Main Authors:	Abdull Razis, Ahmad Faizal, Selamat, Jinap, Hajeb, Parvaneh, Hamidi, Elliyana Nadia
Format:	Article
Language:	English
Published:	Asian Pacific Organization for Cancer Prevention 2015
Online Access:	http://psasir.upm.edu.my/id/eprint/45892/ http://psasir.upm.edu.my/id/eprint/45892/1/POLYS.pdf

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