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Polycyclic Aromatic Compounds Volume 40, 2020 - Issue 5
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Articles

Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Cooked Meat Products: A Review

Samuel Ayofemi Olalekan AdeyeyeDepartment for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam; ;Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, VietnamCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0001-7519-4231
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Pages 1557-1567 | Received 29 May 2018, Accepted 11 Dec 2018, Published online: 31 Dec 2018

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Jelena Vranešević, Brankica Kartalović, Suzana Vidaković Knežević, Snežana Škaljac & Marija Jokanović. (2023) Reduction of Polycyclic Aromatic Hydrocarbons to Improve Safety of Traditional (Homemade) Smoked Dry-cured Pork Loin. Polycyclic Aromatic Compounds 43:10, pages 8800-8805.
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Samuel Ayofemi Olalekan Adeyeye & Tolulope Joshua Ashaolu. (2022) Polycyclic Aromatic Hydrocarbons Formation and Mitigation in Meat and Meat Products. Polycyclic Aromatic Compounds 42:6, pages 3401-3411.
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Lene Duedahl-Olesen & Alin C. Ionas. (2022) Formation and mitigation of PAHs in barbecued meat – a review. Critical Reviews in Food Science and Nutrition 62:13, pages 3553-3568.
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