Browsing Brage IMR by Author "Olsen, Ann-Karin Hardie"
Now showing items 1-3 of 3
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Risk assessment of grilled and barbecued food
Mariussen, Espen; Alexander, Jan; Bukhvalova, Barbara Alexandra; Dahl, Lisbeth Jane; Kvalem, Helen Engelstad; Olsen, Ann-Karin Hardie; Schlabach, Martin; Amlund, Heidi; Hannisdal, Rita; Ruus, Anders; Samdal, Ingunn Anita; Knutsen, Helle Katrine (Peer reviewed; Journal article, 2024) -
Risk assessment of grilled and barbecued food
Mariussen, Espen; Alexander, Jan; Bukhvalova, Barbara Alexandra; Dahl, Lisbeth Jane; Kvalem, Helen Engelstad; Olsen, Ann-Karin Hardie; Schlabach, Martin; Amlund, Heidi; Hannisdal, Rita; Ruus, Anders; Samdal, Ingunn Anita; Knutsen, Helle Katrine (Peer reviewed; Journal article, 2024)When grilling, more harmful substances can be formed than when frying in a pan. For most people, there is a low risk associated with eating grilled food. Grilling food at a high temperature and/or on a campfire, often, and ... -
Risk assessment of grilled and barbecued food
Mariussen, Espen; Alexander, Jan; Bukhvalova, Barbara Alexandra; Dahl, Lisbeth Jane; Kvalem, Helen Engelstad; Olsen, Ann-Karin Hardie; Schlabach, Martin; Amlund, Heidi; Hannisdal, Rita; Ruus, Anders; Samdal, Ingunn Anita; Knutsen, Helle Katrine (Peer reviewed; Journal article, 2024)When grilling, more harmful substances can be formed than when frying in a pan. For most people, there is a low risk associated with eating grilled food. Grilling food at a high temperature and/or on a campfire, often, and ...