The Effect of Burning on the Polycyclic Aromatic Hydrocarbons (PAH) Content in Goat Satay in the East Java Region
G. Apriani, C. N. Yunita, D. Rosyidi, P. P. Rahayu, E. Saputro & L. E. Radiati · Asian Food Science Journal · 2024
This study aims to determine the levels of PAHs in commercial goat satay in all cities throughout East Java. PAHs are organic compounds that have two or more benzene rings joined together and are made only of carbon and hydrogen. PAHs can enter the human body through breathing, a...
Open access
Research Article
10.9734/afsj/2024/v23i5713