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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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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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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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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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