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. |
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| 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 |
| ISSN: | 1394195X |
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| DOI: | 10.21315/mjms2024.31.2.11 |
