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...
| Autor principal: | |
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| Outros Autores: | , , , , |
| Formato: | book |
| Idioma: | eng |
| Publicado em: |
2013
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| Assuntos: | |
| Texto completo: | https://repositorio-aberto.up.pt/handle/10216/95623 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/95623 |