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Toxin Reviews Volume 41, 2022 - Issue 1
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Research Articles

Monitoring of polycyclic aromatic hydrocarbons (PAHs) in smoke of charcoal grilled meat-restaurants in Amman, Jordan

Sharif H. ArarSchool of Science, Department of Chemistry, The University of Jordan, Amman, JordanCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-9396-0518
ORCID Icon,
Sarya G. IkbariehSchool of Science, Department of Chemistry, The University of Jordan, Amman, Jordan
,
Mohammed H. KailaniSchool of Science, Department of Chemistry, The University of Jordan, Amman, Jordan
&
Mahmoud A. AlawiSchool of Science, Department of Chemistry, The University of Jordan, Amman, JordanCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-9063-1951
ORCID Icon
Pages 290-297 | Received 18 Oct 2020, Accepted 28 Dec 2020, Published online: 13 Jan 2021

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Lochan Singh & Tripti Agarwal. (2022) Polycyclic aromatic hydrocarbons (PAHs) exposure through cooking environment and assessment strategies for human health implications. Human and Ecological Risk Assessment: An International Journal 28:5-6, pages 635-663.
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Sharif H. Arar, Sarya G. Ikbarieh & Mahmoud A. Alawi. (2022) Monitoring of Polychlorinated Dibenzo-p-Dioxins/Furans (PCDDs/Fs) in smoke released from chimneys of charcoal grilled meat-restaurants in Amman-Jordan. International Journal of Environmental Analytical Chemistry 0:0, pages 1-12.
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