Condiment Recipes Lead to Reduced Generation of Carcinogenic Polycyclic Aromatic Hydrocarbons in Duck Variety Meat During Charcoal Grilling
The current study aimed to evaluate the impact of charcoal grilling in the generation of various polycyclic aromatic hydrocarbons in the tissues of 5 different organs (leg, chest, wings, liver, and heart) of falcated ducks ( Mareca falcata ) before and after pasting them with different condiment rec...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
SAGE Publishing
2023-03-01
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| Series: | Dose-Response |
| Online Access: | https://doi.org/10.1177/15593258231203212 |