Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South: a case study of an improved kiln in Ghana.
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DOI: 10.1002/jsfa.9802
Abstract: BACKGROUND Smoked fish is a major source of animal protein in developing countries. It is largely produced by hot-smoking on traditional kilns using fuelwood. This practice is associated with high polycyclic aromatic hydrocarbon (PAH) contamination… read more here.
Keywords: aromatic hydrocarbon; polycyclic aromatic; improved kiln; contamination ... See more keywords