High-risk meat and fish cooking methods of polycyclic aromatic hydrocarbons formation and its avoidance strategies
Kunal Dutta, Sergey Shityakov, Wei Zhu, Ibrahim Khalifa
Topics & Concepts
RoastingCooking methodsFish <Actinopterygii>Food scienceContaminationFish productsChemistryEnvironmental scienceEnvironmental chemistryBiologyFisheryEcologyPhysical chemistryToxic Organic Pollutants ImpactEffects and risks of endocrine disrupting chemicalsMicroplastics and Plastic Pollution