Publication | Closed Access

The concentration of polycyclic aromatic hydrocarbons (PAHs) in the processed meat samples collected from Iran’s market: a probabilistic health risk assessment study

Dietary ExposureEnvironmental HealthFood ContaminantToxicologyAnalytical ChemistryPolycyclic Aromatic HydrocarbonsEnvironmental Risk AssessmentEnvironmental ToxicologyPublic HealthProcessed Meat SamplesFood Safety Risk AssessmentPolycyclic Aromatic HydrocarbonEpidemiologyFood Safety