Probing the impact of conventional oil frying on the formation of polycyclic aromatic hydrocarbons in rabbit meat

The study estimates, for the first time, the polycyclic aromatic hydrocarbons (PAHs) concentration (pyrene, fluoranthene, phenanthrene, anthracene, fluorene, and naphthalene) in rabbit meat samples. The study explores the effect of frying and the influence of cooking recipe (with or without condimen...

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Detalles Bibliográficos
Autores principales: Siddique, Rabia, Fawad Zahoor, Ameer, Ahmad, Hamad, Maqbool Zahid, Faisal, Abid, Muhammad, Siddeeg, Azhari
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958538/
https://www.ncbi.nlm.nih.gov/pubmed/33747480
http://dx.doi.org/10.1002/fsn3.2144

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