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Investigation of the formation of PAHS in foods prepared in the home and from catering outlets to determine the effects of frying, grilling, barbecuing, toasting and roasting

S. White

Publication Data

Title Investigation of the formation of PAHS in foods prepared in the home and from catering outlets to determine the effects of frying, grilling, barbecuing, toasting and roasting
Author S. White
Contributors A. Fernandes, M. Rose, Central Science Laboratory
Publisher CSL
Publication date 2008
Publication location Sand Hutton
Language English

Descriptive Notes

Title from p.1 of PDF file (viewed on Oct. 1, 2008).
Report no. FD 06/13.1.

Topics

Polycyclic aromatic hydrocarbons :: Analysis
England

Catalogue Data

OBNB ID GBA8B5245
ISBN 10 n/a
ISBN 13 n/a
Type BibliographicResource, Book
Dewey Classification 547.61

ISBD

P1053 116 p.14869639
P1042 Includes bibliographical references.

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Investigation of the formation of PAHS in foods prepared in the home and from catering outlets to determine the effects of frying, grilling, barbecuing, toasting and roasting by S. White. Published by CSL in 2008. Publication and catalogue information, links to buy online and reader comments.