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This page is a summary of: Assessment of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Meat Products and Investigation of Broasted Frying Cooking Method and Meat Size on the PAH4 Formation, Polycyclic Aromatic Compounds, February 2019, Taylor & Francis,
DOI: 10.1080/10406638.2019.1570952.
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