The Effect of Local Cooking Methods on Polycyclic Aromatic Hydrocarbons (PAHs) Contents in Beef, Goat Meat, and Pork as Potential Sources of Human Exposure in Kisumu City, Kenya

Polycyclic Aromatic Compounds

Volumn 32, Issue 5, 2012, Pages 656-668

  Onyango, Alice Anyango ^a   Lalah, Joseph O ^b   Wandiga, Shem O ^c  

^a MASENO UNIVERSITY   (Kenya)

^b Kenya Polytechnic University College   (Kenya)

^c UNIVERSITY OF NAIROBI   (Kenya)

Author keywords

frying; Kenya; Kisumu city; meat; polycyclic aromatic hydrocarbons; roasting

Indexed keywords

BEEF; CALCINATION; CHARCOAL; COLUMN CHROMATOGRAPHY; GAS CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OVENS; RISK ASSESSMENT; SILICA GEL; THERMAL PROCESSING (FOODS);

COOKED MEAT; COOKING METHODS; FRYING; GOAT MEAT; HUMAN EXPOSURES; HYDROCARBON CONTENT; KENYA; KISUMU CITY; RAW MEATS; ROASTING;

POLYCYCLIC AROMATIC HYDROCARBONS;

EID: 84869437120     PISSN: 10406638     EISSN: 15635333     Source Type: Journal    
DOI: 10.1080/10406638.2012.725195     Document Type: Article

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