Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp-Reference-Cited by-同舟云学术

Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp

Published:2021-01-08 Issue:12 Volume:58 Page:4646-4653
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Kpoclou Yénoukounmè Euloge^ORCID,Adinsi Laurent,Anihouvi Victor Bienvenu,Douny Caroline,Brose François,Igout Ahmed,Scippo Marie-Louise,Hounhouigan Djidjoho Joseph

Funder

Elan research grant (ARES-CCD program), Government of Belgium

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04952-y.pdf

Reference33 articles.

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