Probing the impact of conventional oil frying on the formation of polycyclic aromatic hydrocarbons in rabbit meat

The study estimates, for the first time, the polycyclic aromatic hydrocarbons (PAHs) concentration (pyrene, fluoranthene, phenanthrene, anthracene, fluorene, and naphthalene) in rabbit meat samples. The study explores the effect of frying and the influence of cooking recipe (with or without condimen...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Veröffentlicht in:Food Sci Nutr
Hauptverfasser: Siddique, Rabia, Fawad Zahoor, Ameer, Ahmad, Hamad, Maqbool Zahid, Faisal, Abid, Muhammad, Siddeeg, Azhari
Format: Artigo
Sprache:Inglês
Veröffentlicht: John Wiley and Sons Inc. 2021
Schlagworte:
Original Research
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7958538/
https://ncbi.nlm.nih.gov/pubmed/33747480
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2144
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