Search Results - Ake-Assi, Y.

How effective are laws and regulations in improving food safety and quality? The case of Côte d’Ivoire and Kenya by Alpha, A., Hobeika, A., Grace, Delia, Aka, S., Mutua, Florence K., Aké-Assi, Y.

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Assessment of the exposure to Benzo(a)Pyrene (BaP) contained in sardines (Clupeidae) consumed by the Ivorian adult in the area of Abidjan by Ake-Assi, Y., Anon, N., Kouamé, P., Bonfoh, Bassirou, Biego, G.H.M.

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Formation of polycyclic aromatic hydrocarbons in traditionally smoked fish released for consumption in Côte d’Ivoire by Ake-Assi, Y., Sess, A., Biego, H.G., Koffi, M., Kouamé, P., Bonfoh, Bassirou

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Validation de la méthode de détermination du Benzo (a)Pyrene dans des poissons frais et fumés vendus et consommés en Côte d’Ivoire by Ake-Assi, Y., Biego, G.H.M., Koffi, K.M., Kouamé, P., Achi, L., Bonfoh, Bassirou

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Description of risk factors in the formation of hydrocarbons during the traditional fish smoking in Abidjan by Ake-Assi, Y., Sess, A., Anon, N., Oga, S., Kouamé, P., Bonfoh, Bassirou, Biego, G.H.M.

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