Artigo · Revista · 2013

Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish

David Kofi Essumang, D.K. Dodoo, Joseph Kweku Adjei

Food and Chemical Toxicology

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Ir para a editora10.1016/j.fct.2013.04.014