Effective reduction of PAH contamination in smoke cured fish products using charcoal filters in a modified traditional kiln

Food Control

Volumn 35, Issue 1, 2014, Pages 85-93

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

^a UNIVERSITY OF CAPE COAST   (Ghana)

Author keywords

Activated charcoal filters; Modified traditional kiln; Moisture content; PAHs level reduction; Smoke cured fish; Smoke curing

Indexed keywords

EID: 84880413186     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.06.045     Document Type: Article

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