POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN DIFFERENT TYPES OF CHARCOAL GRILLED MEAT

The goal of this work was the quantification of carcinogenic polycyclic aromatic hydrocarbons(PAHs) in charcoal grilled beef, pork and chicken using domestic grilling conditions and estimation of intake per 100g of cooked meat. All samples were grilled at 200 ºC. The visual aspect of the final produ...

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Bibliographic Details
Main Author: Viegas, Olga (author)
Other Authors: Pimentel, Iria (author), Pancrazio, Gaston (author), Prucha, Mafalda (author), Ferreira, Isabel (author), Pinho, Olívia (author)
Format: book
Language:eng
Published: 2013
Subjects:
Ciências da Saúde, Ciências da saúde
Health sciences, Health sciences
Online Access:https://repositorio-aberto.up.pt/handle/10216/95623
Country:Portugal
Oai:oai:repositorio-aberto.up.pt:10216/95623

Internet

https://repositorio-aberto.up.pt/handle/10216/95623

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