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...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2010
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/13959/1/Determination%20of%20polycyclic%20aromatic%20hydrocarbons%20in%20grilled%20meat.pdf |