Evaluation of the formation of polycyclic aromatic hydrocarbons (PAHs) in chicken cooked by Saudi traditional methods and their dietary risk assessment by Abdullah A. Al Sayari, Mohammed A. Almutairi, Turki S. Alsaleem, Turki Abu Hamrh, Naseer Al Thenyian, Abdullah I. Al Tamim, Abdullah M. Alowaifeer

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