Formation of Polycyclic Aromatic Hydrocarbons on Grilled Pork Neck Loins as Affected by Different Marinades and Grill Types.
- Published in:
- Foods, 2025, v. 14, n. 10, p. 1673, doi. 10.3390/foods14101673
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- Publication type:
- Article
Works matching DE "GRILLS (Cooking)"
Results: 16
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USA Carbon Footprints of Grills, by Fuel & Grill Type, 2022–27.
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- Fuels, 2022, v. 3, n. 3, p. 475, doi. 10.3390/fuels3030029
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- Article
3
Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue.
- Published in:
- Separations (2297-8739), 2022, v. 9, n. 3, p. 71, doi. 10.3390/separations9030071
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- Publication type:
- Article
4
Thin Structures in Image Based Rendering.
- Published in:
- Computer Graphics Forum, 2018, v. 37, n. 4, p. 107, doi. 10.1111/cgf.13479
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- Publication type:
- Article
5
Effects of Different Marinades and Types of Grills on Polycyclic Aromatic Hydrocarbon Content in Grilled Chicken Breast Tenderloins.
- Published in:
- Foods, 2024, v. 13, n. 21, p. 3378, doi. 10.3390/foods13213378
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- Publication type:
- Article
6
การผลิตไฟฟ้าเทอร์โมอิเลกทริกจากความร้อนทิ้งของเตาปิ้งย่าง.
- Published in:
- Journal of Science & Technology MSU, 2024, v. 43, n. 4, p. 332
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- Publication type:
- Article
7
Sentinel surveillance of emergency department presentations for barbecue brush-related injuries: the electronic Canadian Hospitals Injury Reporting and Prevention Program, 2011 to 2017.
- Published in:
- Promotion de la Santé et Prévention des Maladies Chroniques au Canada, 2017, v. 37, n. 10, p. 363, doi. 10.24095/hpcdp.37.10.07
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- Publication type:
- Article
8
Effect of Different Grilling Methods on Polycyclic Aromatic Hydrocarbons Content in Grilled Broiler Chicken.
- Published in:
- Journal of Veterinary Medical Research, 2023, v. 30, n. 1, p. 7, doi. 10.21608/jvmr.2022.158548.1068
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- Publication type:
- Article
9
Louis Kahn and the Architectural Barbecue.
- Published in:
- Journal of Design History, 2013, v. 26, n. 2, p. 168, doi. 10.1093/jdh/eps045
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- Publication type:
- Article
10
47 Effects of Sous Vide Cooking on the Tenderness of Beef Loins from Different USDA Quality Grades.
- Published in:
- Journal of Animal Science, 2022, v. 100, p. 25, doi. 10.1093/jas/skac028.048
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- Publication type:
- Article
11
Sentinel surveillance of emergency department presentations for barbecue brush-related injuries: the electronic Canadian Hospitals Injury Reporting and Prevention Program, 2011 to 2017.
- Published in:
- Health Promotion & Chronic Disease Prevention in Canada, 2017, v. 37, n. 10, p. 363, doi. 10.24095/hpcdp.37.10.07
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- Publication type:
- Article
12
Thermomechanical Analysis of a Ceramic Cooker.
- Published in:
- Journal of Failure Analysis & Prevention, 2013, v. 13, n. 4, p. 383, doi. 10.1007/s11668-013-9699-9
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- Publication type:
- Article
13
Estimation of CO<sub>2</sub> Emissions Produced by Commercial Grills in Veracruz, Mexico.
- Published in:
- Sustainability (2071-1050), 2018, v. 10, n. 2, p. 464, doi. 10.3390/su10020464
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- Publication type:
- Article
14
Corrosion Protection and Heat Resistance of Paints for Outdoor Use.
- Published in:
- Materials (1996-1944), 2023, v. 16, n. 7, p. 2753, doi. 10.3390/ma16072753
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- Publication type:
- Article
15
Tooth adornments, gems, and grills.
- Published in:
- International Journal of Oral Health Sciences, 2022, v. 12, n. 2, p. 50, doi. 10.4103/ijohs.ijohs_26_22
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- Publication type:
- Article
16
Florida active-adult community adds amenities.
- Published in:
- Journal on Active Aging, 2024, v. 23, n. 6, p. 12
- Publication type:
- Article