Level of Polycyclic Aromatic Hydrocarbon (Pahs) and Phenols in Meat Products Due to Processing Methods

Fakolade, P. O.; Ijiwade, E. O.; Adeniyi, P. A.

doi:10.22175/rmc2017.115

Meat and Muscle Biology

2017

DOI: 10.22175/rmc2017.115

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Level of Polycyclic Aromatic Hydrocarbon (Pahs) and Phenols in Meat Products Due to Processing Methods

P. O. Fakolade

E. O. Ijiwade

P. A. Adeniyi

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Level of Polycyclic Aromatic Hydrocarbon (Pahs) and Phenols in Meat Products Due to Processing Methods

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