The effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: a systematic review and meta-analysis
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DOI: 10.1007/s40201-020-00457-0
Abstract: Purpose Open flames of gas and charcoal can induce polycyclic aromatic hydrocarbons (PAHs) in cooked meat. The current study aimed to compare the effect of gas and charcoal open flames on the induction of PAHs… read more here.
Keywords: open flames; analysis; cooked meat; gas ... See more keywords