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1 research outputs found
The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish
Author
Akpambang V.O.E.
EFSA (European Food Safety Authority)
+16 more
Elbir Z.
Emel Oz
European Commission E. Commission Regulation (EU)
Flaskerud K.
Gokalp H.Y.
Masuda M.
Moussa E.‐R.W.H.
Nurnadia A.A.
Ohgaki H.
Orban E.
Oz E.
Plaza‐Bolanos P.
Trbovic D.
Visciano P.
Çaklı Ş.
Özyurt G.
Publication venue
'Wiley'
Publication date
Field of study
No full text
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