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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, Yénoukounmè Euloge; Anihouvi, Victor; Azokpota, Paulin et al.
2014 • In Food Additives and Contaminants. Part A. Chemistry, Analysis, Control, Exposure and Risk Assessment, 31 (7), p. 1212-1218

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kpoclou_food_add_cont2014.pdf

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