23 آبان 1403
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  • تاریخ انتشار : 1402/05/11 - 15:23
  • تعداد بازدید : 13
  • زمان مطالعه : کمتر از یک دقیقه

The effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: A systematic review and meta-analysis

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Title: The effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: A systematic review and meta-analysis
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استنادات
Author(s): Ghorbani, M., Najafi Saleh, H., Barjasteh-Askari, F., Nasseri, S., Davoudi, M.
Published/Type: 2020 (2020-4-10) / Review
Journal: Journal of Environmental Health Science and Engineering18(1), pp. 345-354
Abstract:
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Purpose: Open flames of gas and charcoal can induce polycyclic aromatic hydrocarbons (PAHs) in cooked meat. The current study aimed to compare the effect of gas and charcoal open flames on the induction of PAHs in cooked meat using a meta-analysis approach. Methods: A systematic review of the literature was conducted electronically based on the PRISMA guidelines. Experimental studies comparing the PAHs content of cooked meat over open flames of gas and charcoal were searched using the appropriate...
Collaborations:
View at: PubMed
  • Article_DOI : 10.1007/s40201-020-00457-0
  • نویسندگان : #simin_nasseri
  • گروه خبر : پژوهش,مقالات علمی
  • کد خبر : 257358
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