Chemical hazards in smoked meat and fish-Reference-Cited by-同舟云学术

Chemical hazards in smoked meat and fish

Published:2021-10-18 Issue:12 Volume:9 Page:6903-6922
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Iko Afé Ogouyôm Herbert¹²^ORCID,Kpoclou Yénoukounmè Euloge²^ORCID,Douny Caroline¹^ORCID,Anihouvi Victor Bienvenu²^ORCID,Igout Ahmed³^ORCID,Mahillon Jacques⁴^ORCID,Hounhouigan Djidjoho Joseph²^ORCID,Scippo Marie‐Louise¹^ORCID

Affiliation:

1. Laboratory of Food Analysis Department of Food Sciences Faculty of Veterinary Medicine Fundamental and Applied Research for Animals & Health (FARAH) Veterinary Public Health University of Liège Liège Belgium

2. Laboratory of Food Sciences School of Nutrition and Food Sciences and Technology Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin

3. Department of biomedical and preclinical Sciences Faculty of Medicine University of Liège Liège Belgium

4. Laboratory of Food and Environmental Microbiology Faculty of Bioscience Engineering UCLouvain Louvain‐la‐Neuve Belgium

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2633

Reference165 articles.

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3. Evaluation of microbial safety and quality of traditional smoked Bonga Shad (Ethmalosa frimbriata) fish from Lagos State, Nigeria;Adeyeye S. A. O.;The Pacific Journal of Science and Technology,2015

4. Risk of intoxication by heavy metals (Pb, Cd, Cu, Hg) connected to the consumption of some halieutic species in Lake Nokoué: Case of the Penaeus shrimps and the Sarotherodon melanotheron;Aina M. P.;British Journal of Science,2012

5. Validation of a method for the quantification of polycyclic aromatic hydrocarbons in fish;Ake Assi Y.;European Journal of Scientific Research,2012

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