Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review
Ogouyôm Herbert Iko Afé, Caroline Douny, Yénoukounmè Euloge Kpoclou, Ahmed Igout, Jacques Mahillon, Victor Bienvenu Anihouvi, Joseph D. Hounhouigan, Marie‐Louise Scippo
Topics & Concepts
RoastingChemistryPyreneEnvironmental chemistryPolycyclic aromatic hydrocarbonSmoked fishSwordfishFood scienceFish <Actinopterygii>FisheryOrganic chemistryBiologyTunaPhysical chemistryToxic Organic Pollutants ImpactEffects and risks of endocrine disrupting chemicalsMeat and Animal Product Quality