Polycyclic aromatic hydrocarbon (PAH) contamination in smoke-cured fish products

Journal of Food Composition and Analysis

Volumn 27, Issue 2, 2012, Pages 128-138

  Essumang, D K ^a   Dodoo, D K ^a   Adjei, J K ^a  

^a UNIVERSITY OF CAPE COAST   (Ghana)

Author keywords

(Sardinella aurita); Food analysis; Food composition; Food safety; Lipid content; PAH; Polycyclic aromatic hydrocarbons; Risk assessment; Smoke curing of fish; Smoked sardine; Source characterization

Indexed keywords

CLUPEIDAE; SARDINELLA AURITA;

EID: 84866517682     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2012.04.007     Document Type: Article

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