Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork
The effect of marinating meat with Pilsner beer, nonalcoholic Pilsner beer, and Black beer (coded respectively PB, P0B, and BB) on the formation of polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled pork was evaluated and compared with the formation of these compounds in unmarinated meat. A...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2014
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| Assuntos: | |
| Texto completo: | https://hdl.handle.net/10216/93445 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/93445 |