Effect of the number of frying cycles on the composition, concentrations and risk of polycyclic aromatic hydrocarbons (PAHs) in vegetable oils and fried fish
Chukwujindu M. A. Iwegbue, Kenneth O. Osijaye, Ufuoma Augustina Igbuku, Francis E. Egobueze, Godswill O. Tesi, Francisca I. Bassey, Bice S. Martincigh
Topics & Concepts
ChemistryComposition (language)Fish <Actinopterygii>Food scienceEnvironmental chemistryVegetable oilContaminationFish oilBiologyFisheryEcologyLinguisticsPhilosophyToxic Organic Pollutants ImpactEffects and risks of endocrine disrupting chemicalsEdible Oils Quality and Analysis