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...

Descripción completa

Guardado en:
Detalles Bibliográficos
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
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
Sea el primero en dejar un comentario!
Primero debe ingresar al sistema

Ejemplares similares