Reference : Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in s...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/166222
Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment
English
Kpoclou, Yénoukounmè Euloge [> >]
Anihouvi, Victor [> >]
Azokpota, Paulin [> >]
Soumanou, Mohamed [> >]
Douny, Caroline mailto [Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Analyse des denrées alimentaires >]
Brose, François mailto [Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Département de sciences des denrées alimentaires (DDA) >]
Hounhouigan, Djidjoho [> >]
Scippo, Marie-Louise mailto [Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Analyse des denrées alimentaires >]
2014
Food Additives and Contaminants. Part A. Chemistry, Analysis, Control, Exposure and Risk Assessment
Taylor § Francis
31
7
1212-1218
Yes (verified by ORBi)
International
1944-0049
1944-0057
Abingdon
United Kingdom
Fundamental and Applied Research for Animals and Health - FARAH
http://hdl.handle.net/2268/166222
10.1080/19440049.2014.916422

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