The Effect of Local Cooking Methods on Polycyclic Aromatic Hydrocarbons (PAHs) Contents in Beef, Goat Meat, and Pork as Potential Sources of Human Exposure in Kisumu City, Kenya

Author： ONYANGO ALICE ANYANGO  

Publisher： Taylor & Francis Ltd

ISSN： 1040-6638

Source： Polycyclic Aromatic Compounds, Vol.32, Iss.5, 2012-11, pp. : 656-668

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