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 FormationEl Husseini Mohamad & Mourad Rabih & Abdul Rahim Haifa & Al Omar Fawaz & Jaber Farouk2020PDF2.1 MBEN