| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540673 | Food Chemistry | 2011 | 10 Pages |
Abstract
⺠Influence of spices on polycyclic aromatic hydrocarbons (PAHs) formation. ⺠Seven PAHs were analysed in three pork dishes. ⺠Addition of onion and garlic caused decrease of PAHs concentration in fried pork. ⺠Concentrations of PAHs in pan fried meats were higher than in their gravies.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Beata Janoszka,