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Risk Assessment of Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines in Processed Meat, Cooked Meat and Fish-Based Products Using the Margin of Exposure Approach.

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Title: Risk Assessment of Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines in Processed Meat, Cooked Meat and Fish-Based Products Using the Margin of Exposure Approach.
Authors: AB-LATIF, Nurin Irdina1, ABDULLAH, Rozaini2, OMAR, Syaliza3, SANNY, Maimunah1,4 s_maimunah@upm.edu.my
Source: Malaysian Journal of Medical Sciences. 2024, Vol. 31 Issue 2, p130-141. 12p.
Database: Academic Search Ultimate
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Header DbId: asn
DbLabel: Academic Search Ultimate
An: 176890069
AccessLevel: 2
PubType: Academic Journal
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  Data: Risk Assessment of Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines in Processed Meat, Cooked Meat and Fish-Based Products Using the Margin of Exposure Approach.
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  Data: <searchLink fieldCode="JN" term="%22Malaysian+Journal+of+Medical+Sciences%22">Malaysian Journal of Medical Sciences</searchLink>. 2024, Vol. 31 Issue 2, p130-141. 12p.
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.21315/mjms2024.31.2.11
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      – Code: eng
        Text: English
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        PageCount: 12
        StartPage: 130
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      – TitleFull: Risk Assessment of Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines in Processed Meat, Cooked Meat and Fish-Based Products Using the Margin of Exposure Approach.
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            NameFull: AB-LATIF, Nurin Irdina
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            NameFull: ABDULLAH, Rozaini
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            NameFull: OMAR, Syaliza
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              Text: 2024
              Type: published
              Y: 2024
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              Value: 31
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            – TitleFull: Malaysian Journal of Medical Sciences
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