Evaluating the Levels of Polycyclic Aromatic Hydrocarbons in Fried, Grilled, and Roasted Chicken: A Comparative Study
The following paper studies the concentrations of polycyclic aromatic hydrocarbons (PAHs) in various chicken meat cooking processes, including roasted, grilled, and fried samples, and evaluating the efficacy of clove and ginger oils in reducing these harmful compounds. The results reveal that roaste...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Benha University, Faculty of Veterinary Medicine
2025-07-01
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| Series: | Benha Veterinary Medical Journal |
| Assuntos: | |
| Acceso en liña: | https://bvmj.journals.ekb.eg/article_441217_50f2fcdbd4190b0840ec43de451c030a.pdf |
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