Article (Scientific journals)
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.
2014In Food Additives and Contaminants. Part A. Chemistry, Analysis, Control, Exposure and Risk Assessment, 31 (7), p. 1212-1218
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Research center :
FARAH - Fundamental and Applied Research for Animals and Health - ULiège
Disciplines :
Food science
Author, co-author :
Kpoclou, Yénoukounmè Euloge
Anihouvi, Victor
Azokpota, Paulin
Soumanou, Mohamed
Douny, Caroline  ;  Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Analyse des denrées alimentaires
Brose, François ;  Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Département de sciences des denrées alimentaires (DDA)
Hounhouigan, Djidjoho
Scippo, Marie-Louise  ;  Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Analyse des denrées alimentaires
Language :
English
Title :
Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment
Publication date :
2014
Journal title :
Food Additives and Contaminants. Part A. Chemistry, Analysis, Control, Exposure and Risk Assessment
ISSN :
1944-0049
eISSN :
1944-0057
Publisher :
Taylor § Francis, Abingdon, United Kingdom
Volume :
31
Issue :
7
Pages :
1212-1218
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 28 April 2014

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