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. 2021 Oct 11;22(20):10959. doi: 10.3390/ijms222010959

Figure 1.

Figure 1

Graph (a) shows the total PAH levels detected in each meat sample of single-smoked ham containing the least PAH content and roast turkey having the highest total PAH while; (b) specifically shows that triple-smoked ham has significantly higher concentrations of phenanthrene and anthracene than single-smoked ham. * = p < 0.05.