Similar Items: Assessment of the exposure to Benzo(a)Pyrene (BaP) contained in sardines (Clupeidae) consumed by the Ivorian adult in the area of Abidjan
- Validation de la méthode de détermination du Benzo (a)Pyrene dans des poissons frais et fumés vendus et consommés en Côte d’Ivoire
- Description of risk factors in the formation of hydrocarbons during the traditional fish smoking in Abidjan
- Formation of polycyclic aromatic hydrocarbons in traditionally smoked fish released for consumption in Côte d’Ivoire
- Bacterial risk assessment of milk produced locally in Abidjan, Côte d'Ivoire
- Analyse des risques microbiens du lait cru local à Abidjan (Côte d’Ivoire)
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Author: Ake-Assi, Y.
- Description of risk factors in the formation of hydrocarbons during the traditional fish smoking in Abidjan
- Formation of polycyclic aromatic hydrocarbons in traditionally smoked fish released for consumption in Côte d’Ivoire
- Validation de la méthode de détermination du Benzo (a)Pyrene dans des poissons frais et fumés vendus et consommés en Côte d’Ivoire
- Assessment of the exposure to Benzo(a)Pyrene (BaP) contained in sardines (Clupeidae) consumed by the Ivorian adult in the area of Abidjan