Description of risk factors in the formation of hydrocarbons during the traditional fish smoking in Abidjan
A descriptive study allowed to estimate the risks of formation of PAHs (polycyclic aromatic hydrocarbons) in the traditionally smoked fish consumed in the area of Abidjan, Côte d’Ivoire. The study was carried out from surveys on processing methods of fresh fish into smoked fish in the production are...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
2014
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| Online Access: | https://hdl.handle.net/10568/56775 |
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