Levels of polycyclic aromatic hydrocarbons in edible and fried vegetable oil: a health risk assessment study

Faculty Veterinary Medicine Year: 2021
Type of Publication: ZU Hosted Pages:
Authors:
Asmaa Badr Mostafa Badr
Journal: Environmental Science and Pollution Research springer Volume:
Keywords : Levels , polycyclic aromatic hydrocarbons , edible , fried vegetable    
Abstract:
Polycyclic aromatic hydrocarbons (PAHs) are environmental chemicals that are formed due to incomplete combustion of the organic matters, or during heat treatment of the food. The objectives of the present study were first to estimate levels
    
     
 
       

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  • Asmaa Badr Mostafa Badr, "Seroprevalence of Brucella spp. in Cattle, Molecular Characterization in Milk, and the Analysis of Associated Risk Factors with Seroprevalence in Humans, Egypt", Mary Ann Liebert, Inc, 2016 More
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  • Asmaa Badr Mostafa Badr, "Genotypic characterization and antimicrobial resistance of Vibrio cholerae and Vibrio parahaemolyticus isolated from milk, dairy products, and humans with respect to inhibitory activity of a probiotic Lactobacillus rhamenosus", elsevier, 2021 More

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