Effect of charcoal type on the formation of polycyclic aromatic hydrocarbons in grilled meats
Hye-Jin Kim, Jinwoo Cho, Aera Jang
Topics & Concepts
CharcoalLoinChemistryFood scienceCooking methodsActivated charcoalAdsorptionOrganic chemistryMeat and Animal Product QualityToxic Organic Pollutants ImpactAdvanced Chemical Sensor Technologies