Open AccessLevel of Polycyclic Aromatic Hydrocarbon (Pahs) and Phenols in Meat Products Due to Processing Methods
Author(s) -
P. O. Fakolade,
E. O. Ijiwade,
P. A. Adeniyi
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2017.115
Subject(s) - food science , chemistry , aroma , phenols , flavor , raw meat , taste , cooked meat , polycyclic aromatic hydrocarbon , hydrocarbon , organic chemistry