Determination of polycyclic aromatic hydrocarbons in grilled meat.

Polycyclic aromatic hydrocarbons (PAHs) are primarily formed as a result of thermal treatment of food, especially grilling or barbecuing. In this study nine types of Malaysian popular grilled meat dishes were analyzed for toxic PAHs, i.e. fluoranthene, benzo(b)fluoranthene and benzo(a)pyrene using H...

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Dades bibliogràfiques
Autors principals: Farhadian, Afsaneh, Selamat, Jinap, Abas, Faridah, Sarker, Zaidul Islam
Format: Article
Idioma:English
English
Publicat: Elsevier 2010
Accés en línia:http://psasir.upm.edu.my/id/eprint/13959/1/Determination%20of%20polycyclic%20aromatic%20hydrocarbons%20in%20grilled%20meat.pdf