Determination of Polycyclic Aromatic Hydrocarbon (PAHs) in Grilled Chicken and Health Risk Assessment

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Determination of Polycyclic Aromatic Hydrocarbon (PAHs) in Grilled Chicken and Health Risk Assessment

Polycyclic aromatic hydrocarbons (PAHs) are compounds formed during the incomplete combustion of organic materials like wood or fatty meats. Cooking methods, particularly grilling, significantly influence PAH formation in food due to high heat involved. This heat causes fats and oils to drip onto th...

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Bibliographic Details
Published in:	Malaysian Journal of Chemistry
Main Author:	Bahari K.R.; Ishak A.R.; Rozi S.K.M.; Aziz M.Y.; Shaifuddin S.N.M.
Format:	Article
Language:	English
Published:	Malaysian Institute of Chemistry 2024
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85209925398&doi=10.55373%2fmjchem.v26i5.505&partnerID=40&md5=7d8990811714f0679dc8fd150da52852

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