The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment

Polycyclic aromatic hydrocarbons (PAHs) are dangerous chemical compounds that can be formed by cooking foods at high temperatures. The aim of this study is to determine the level of contamination of PAH compounds with high performance liquid chromatography (HPLC) on heat treated meat samples and the...

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Detalles Bibliográficos
Autores principales: Sahin, Seyda, Ulusoy, Halil Ibrahim, Alemdar, Suleyman, Erdogan, Selim, Agaoglu, Sema
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7492177/
https://www.ncbi.nlm.nih.gov/pubmed/32968721
http://dx.doi.org/10.5851/kosfa.2020.e43

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7492177/
https://www.ncbi.nlm.nih.gov/pubmed/32968721
http://dx.doi.org/10.5851/kosfa.2020.e43

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