DISTRIBUTION OF POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SOME CHARCOAL ROASTED FOODS COMMONLY CONSUMED IN PORT HARCOURT, NIGERIA

DISTRIBUTION OF POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SOME CHARCOAL ROASTED FOODS COMMONLY CONSUMED IN PORT HARCOURT, NIGERIA

Sixteen (16) priority polycyclic aromatic hydrocarbons (PAHs) were investigated in commonly consumed charcoal roasted foods prepared by roadside vendors in Port Harcourt, Nigeria. Charcoal roasted fish (CR-FH), meat (CR-MT), plantain (CR-PN) and yam (CR-YM) were homogenized, extracted, fractionated...

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Autores principales: Virginia I. P. NITONYE, Michael HORSFALL Jnr., Mark O. ONYEMA
Formato: article
Lenguaje:EN
Publicado: Stefan cel Mare University of Suceava 2019
Materias:
charcoal roasted foods
pahs
fluoranthene
abundance
4-6 ring hmw
port harcourt
Food processing and manufacture
TP368-456
Acceso en línea:https://doaj.org/article/59d3f7824dcc49b1b24033db86ed9940
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https://doaj.org/article/59d3f7824dcc49b1b24033db86ed9940

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