Effect of Smoking and Grilling on Polycyclic Aromatic Hydrocarbons in Ghanaian Tilapia.

Dwumfour-Asare, Bismark; Dartey, Emmanuel; Adherr, Nomolox Solomon Kofi; Sarpong, Kofi; Asare, Emmanuel Agyapong

Dwumfour-Asare, Bismark; Dartey, Emmanuel; Adherr, Nomolox Solomon Kofi; Sarpong, Kofi; Asare, Emmanuel Agyapong.

Afiliação

Dwumfour-Asare B; Department of Environmental Health & Sanitation Education, Faculty of Environment and Health Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Asante-Mampong Campus, Asante Mampong, Ashanti Region, Ghana.
Dartey E; Department of Chemistry Education, Faculty of Science Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Asante-Mampong Campus, Asante Mampong, Ashanti Region, Ghana.
Adherr NSK; Department of Chemistry Education, Faculty of Science Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Asante-Mampong Campus, Asante Mampong, Ashanti Region, Ghana.
Sarpong K; Department of Chemistry Education, Faculty of Science Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Asante-Mampong Campus, Asante Mampong, Ashanti Region, Ghana.
Asare EA; Department of Chemistry Education, Faculty of Science Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Asante-Mampong Campus, Asante Mampong, Ashanti Region, Ghana.

Environ Health Insights ; 17: 11786302231213546, 2023.

Article em En | MEDLINE | ID: mdl-38046521

Palavras-chave

Chargrilling; Ghana; PAHs; cooking; health risk; smoking; tilapia

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Environ Health Insights Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Gana

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