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Polycyclic aromatic hydrocarbons (PAHs) in fish smoked using traditional and improved kilns: Levels and human health risk implications through dietary exposure in Ghana

Eunice Konadu Asamoah, Francis Kofi Ewusie Nunoo, Samuel Addo, Josephine O. Nyarko, Grethe Hyldig

2020Food Control46 citationsDOI

Topics & Concepts

Fish <Actinopterygii>Human healthSmoked fishEnvironmental scienceKilnEnvironmental chemistryHealth riskChemistryFood scienceEnvironmental healthWaste managementBiologyFisheryMedicineEngineeringToxic Organic Pollutants Impact
Polycyclic aromatic hydrocarbons (PAHs) in fish smoked using traditional and improved kilns: Levels and human health risk implications through dietary exposure in Ghana | Litcius