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Comparison of the effects of microwave cooking by two conventional cooking methods on the concentrations of polycyclic aromatic hydrocarbons and volatile N-nitrosamines in beef cocktail smokies (smoked sausages) |
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| Authors: | Mehdi Mirzazadeh Ehsan Sadeghi Faranak Beigmohammadi |
| Affiliation: | 1. Department of Food Science and Technology, Faculty of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran;2. Department of Food Science and Technology, School of Nutrition Science and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran |
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