Impact of different cooking methods on polycyclic aromatic hydrocarbons in rabbit meat

The influence of a variety of cooking methods (poaching, boiling, grilling (charcoal or gas)), frying (pan, deep frying, and stir frying) with a variety of oils (vegetable oil, extra virgin olive oil, sesame oil, extra light olive oil, and sunflower oil), microwaving, and oven roasting on polycyclic...

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Detalles Bibliográficos
Autores principales: Siddique, Rabia, Zahoor, Ameer Fawad, Ahmad, Hamad, Zahid, Faisal Maqbool, Karrar, Emad
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/PMC8194747/
https://www.ncbi.nlm.nih.gov/pubmed/34136186
http://dx.doi.org/10.1002/fsn3.2284

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194747/
https://www.ncbi.nlm.nih.gov/pubmed/34136186
http://dx.doi.org/10.1002/fsn3.2284

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