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Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment.
Kpoclou EY, Anihouvi VB, Azokpota P, Soumanou MM, Douny C, Brose F, Hounhouigan DJ, Scippo ML. Kpoclou EY, et al. Among authors: douny c. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(7):1212-8. doi: 10.1080/19440049.2014.916422. Epub 2014 May 28. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014. PMID: 24762007
42 results