Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment

Author：                

Publisher： Taylor & Francis Ltd

ISSN： 1944-0049

Source： Food Additives & Contaminants: Part A, Vol.31, Iss.7, 2014-07, pp. : 1212-1218

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