Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by A. Farhadian
Effects of Meat Preheating and Wrapping on the Levels of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Meat
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Holographic Bound and the Quantum Communications
Journal of Applied Sciences
Related publications
Effect of Process of Smoking Meat Products From Pork Showing With Different Initial Quality on Content of Polycyclic Aromatic Hydrocarbons
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
Polycyclic Aromatic Hydrocarbons
Tutorial Chemistry Texts
Polycyclic Aromatic Hydrocarbons
Nomenclature of Organic Compounds
Polycyclic Aromatic Hydrocarbons: Levels and Phase Distributions in Preschool Microenvironment
Indoor Air
Building
Public Health
Environmental
Construction
Environmental Engineering
Occupational Health
Polycyclic Aromatic Hydrocarbons in Carcinogenesis
Environmental Health Perspectives
Mutagenesis
Public Health
Environmental
Health
Toxicology
Occupational Health
A "Liquid Dip" for Wrapping Meat
Chemical and Engineering News
Chemical Engineering
In Vivo Metabolism and Genotoxic Effects of Nitrated Polycyclic Aromatic Hydrocarbons
Environmental Health Perspectives
Mutagenesis
Public Health
Environmental
Health
Toxicology
Occupational Health
Effects of Some Polycyclic Aromatic Hydrocarbons on the Natural Population of Marine Bacterioplankton
Acta Ichthyologica et Piscatoria
Aquatic Science
Levels of Polycyclic Aromatic Hydrocarbons (PAHs) in Beers: Consumption and Public Health Concerns
Chemical Science International Journal
