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Safe Food & Public Health>Risk Assessment>Polycyclic Aromatic Hydrocarbons (PAHs) in Barbecued Meat

I. Production of Dried Meat
II. Production of BBQ Pork
III. Production of Roasted Pork
IV. Production of Roasted Duck
V. Results of the Study on Polycyclic Aromatic Hydrocarbons (PAHs) in Barbecued Meat
VI. Advice to Trade
VII. Advice to Consumers
VIII. A Guide to Food Manufacturers - Barbecued Meat
IX . Food Safety Tips for Barbecuing

 

 
Last review date: 19-01-2005