HIGHLIGHTS
- who: IJFS and collaborators from the a Reference Laboratory for Food Chemistry, Saudi Food and Drug Authority (SFDA), Riyadh, Saudi have published the paper: Evaluation of the Formation of Polycyclic Aromatic Hydrocarbons (PAHs) in Chicken Cooked by Saudi Traditional Methods and Their Dietary Risk Assessment, in the Journal: (JOURNAL)
- what: This study evaluates the formation of 13 polycyclic aromatic hydrocarbons (PAHs) in chicken thighs and breasts cooked by different methods. In the study , Monte Carlo simulation was implemented to account for the uncertainty and variability of estimates (United_States Environmental Protection Agency, 2001).
- how . . .
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