AI	Adequate daily Intake
CL	Cooking loss
EFSA	European Food Safety Authority
HAA	Heterocyclic Aromatic Amines
HP	Heat processing
FAO	Food and Agriculture Organization of the United Nations
G	Grilling
LOD	Limit of detection
LOQ	Limit of quantification
NRV	Nutrient Reference Values
OCR	Oven Convection Roasting
OECD	Organization for Economic Co-operation and Development
PAH	Polycyclic Aromatic Hydrocarbons
PCA	Principal Component Analysis
PF	Pan Frying
UL	Upper Level
USDA	United States Department of Agriculture
WBC	Water Bath Cooking
WHO	World Health Organization