Formation of polycyclic aromatic hydrocarbons during the smoking and grilling of food.
D000818:Animals; D002273:Carcinogens / Q000032:analysis / Q000138:chemical synthesis; D003296:Cooking; D004032:Diet / Q000009:adverse effects; D005399:Fishes; D005502:Food / Q000009:adverse effects*; D005504:Food Analysis; D006358:Hot Temperature; D008460:Meat / Q000009:adverse effects / Q000032:analysis; D011083:Polycyclic Compounds / Q000032:analysis / Q000138:chemical synthesis*
D002273:Carcinogens; D011083:Polycyclic Compounds