Ake-Assi, Y., Sess, A., Biego, H., Koffi, M., Kouamé, P., & Bonfoh, B. (2011). Formation of polycyclic aromatic hydrocarbons in traditionally smoked fish released for consumption in Côte d’Ivoire.
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Chicago Style (17th ed.) Citation
Ake-Assi, Y., A. Sess, H.G Biego, M. Koffi, P. Kouamé, and Bassirou Bonfoh. Formation of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish Released for Consumption in Côte D’Ivoire. 2011.
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MLA (9th ed.) Citation
Ake-Assi, Y., et al. Formation of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish Released for Consumption in Côte D’Ivoire. 2011.
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Warning: These citations may not always be 100% accurate.