Impact of different cooking methods on polycyclic aromatic hydrocarbons in rabbit meat

The influence of a variety of cooking methods (poaching, boiling, grilling (charcoal or gas)), frying (pan, deep frying, and stir frying) with a variety of oils (vegetable oil, extra virgin olive oil, sesame oil, extra light olive oil, and sunflower oil), microwaving, and oven roasting on polycyclic...

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Detaylı Bibliyografya
Yayımlandı:Food Sci Nutr
Asıl Yazarlar: Siddique, Rabia, Zahoor, Ameer Fawad, Ahmad, Hamad, Zahid, Faisal Maqbool, Karrar, Emad
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2021
Konular:
Original Research
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC8194747/
https://ncbi.nlm.nih.gov/pubmed/34136186
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2284
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