Food chemicals (including contaminants)

Polycyclic Aromatic Hydrocarbons (PAHs) in Barbecued Meat

1. Production of Dried Meat
2. Production of BBQ Pork
3. Production of Roasted Pork
4. Production of Roasted Duck
5. Results of the Study on Polycyclic Aromatic Hydrocarbons (PAHs) in Barbecued Meat
6. Advice to Trade
7. Advice to Consumers
8. A Guide to Food Manufacturers - Barbecued Meat
9. Food Safety Tips for Barbecuing

Study on Polycyclic Aromatic Hydrocarbons in Barbecued Meat ( PDF format )

Study on Polycyclic Aromatic Hydrocarbons in Barbecued Meat ( HTML format )