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Probing the impact of conventional oil frying on the formation of polycyclic aromatic hydrocarbons in rabbit meat.

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第一作者： Rabia,Siddique

第一单位： Department of Chemistry Government College University Faisalabad Pakistan.

作者： Rabia,Siddique ^[1] ; Ameer,Fawad Zahoor ^[1] ; Hamad,Ahmad ^[2] ; Faisal,Maqbool Zahid ^[3] ; Muhammad,Abid ^[3] ; Azhari,Siddeeg ^[4]

作者单位： Department of Chemistry Government College University Faisalabad Pakistan. ^[1] Department of Chemistry University of Management and Technology Lahore Lahore Pakistan. ^[2] Department of Statistics Government College University Faisalabad Pakistan. ^[3] Department of Food Engineering Faculty of Engineering University of Gezira Wad Medani Sudan. ^[4]

关键词 PAHs different recipes frying gas chromatography mass spectrometry

DOI 10.1002/fsn3.2144

PMID 33747480

发布时间 2024-03-31

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Food science & nutrition

2021年9卷3期

1698-1703页

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Food science & nutrition

2021年9卷3期

1698-1703页

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Probing the impact of conventional oil frying on the formation of polycyclic aromatic hydrocarbons in rabbit meat.

Food science & nutrition

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Probing the impact of conventional oil frying on the formation of polycyclic aromatic hydrocarbons in rabbit meat.

Food science & nutrition

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Food science & nutrition

相关期刊

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