Evaluation of the formation of polycyclic aromatic hydrocarbons (PAHs) in chicken cooked by Saudi traditional methods and their dietary risk assessment
This study evaluates the formation of 13 polycyclic aromatic hydrocarbons (PAHs) in chicken thighs and breasts, cooked by different methods. These methods are: madhbi, charcoal mandi, electrical oven mandi, gas flame oven mandi and shawaya. Chicken samples were collected from a restaurant in Riyadh,...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2023-04-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/1108 |