barbecued! HPLC Determination of Acrylamide in Fried and Barbecued Food Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar) Impact of barbecued meat consumed in pregnancy on birth outcomes accounting for personal prenatal exposure to airborne polycyclic ar... Determination of polycyclic aromatic hydrocarbons in edible oils and barbecued food by HPLC/UV–Vis detection Quantitative determination of polycyclic aromatic hydrocarbons in barbecued meat sausages by gas chromatography coupled to mass spec... Determination of Polycyclic Aromatic Hydrocarbons in Rougan, a Traditional Chinese Barbecued Food, by Capillary Gas Chromatography Effects of marinating with Asian marinades or western barbecue sauce on PhIP and MeIQx formation in barbecued beef. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef) Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers.
