Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat

Food Control

Volumn 28, Issue 2, 2012, Pages 420-425

  Farhadian, A ^a,b   Jinap, S ^a   Faridah, A ^a   Zaidul, I S M ^c  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b UNIVERSITI MALAYSIA SABAH   (Malaysia)

^c INTERNATIONAL ISLAMIC UNIVERSITY MALAYSIA   (Malaysia)

Author keywords

Generation and reduction; Grilled meat; Marinade; Polycyclic aromatic hydrocarbons (PAHs)

Indexed keywords

ALLIUM CEPA; ALLIUM SATIVUM; CINNAMOMUM VERUM; CITRUS LIMON; CORIANDRUM SATIVUM; CURCUMA LONGA; CYMBOPOGON CITRATUS; TAMARINDUS INDICA;

EID: 84862697798     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.04.034     Document Type: Article

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