Formation of polycyclic aromatic hydrocarbons in traditionally smoked fish released for consumption in Côte d’Ivoire
| cg.contributor.crp | Agriculture for Nutrition and Health | en |
| cg.coverage.country | Côte d'Ivoire | en |
| cg.coverage.iso3166-alpha2 | CI | en |
| cg.coverage.region | Africa | en |
| cg.coverage.region | Western Africa | en |
| cg.howPublished | Grey Literature | en |
| cg.identifier.url | https://www.slideshare.net/ILRI/pah-smoked-fish | en |
| cg.subject.ilri | FISH | en |
| cg.subject.ilri | FOOD SAFETY | en |
| cg.subject.ilri | HEALTH | en |
| dc.contributor.author | Ake-Assi, Y. | en |
| dc.contributor.author | Sess, A. | en |
| dc.contributor.author | Biego, H.G. | en |
| dc.contributor.author | Koffi, M. | en |
| dc.contributor.author | Kouamé, P. | en |
| dc.contributor.author | Bonfoh, Bassirou | en |
| dc.date.accessioned | 2014-03-31T14:35:42Z | en |
| dc.date.available | 2014-03-31T14:35:42Z | en |
| dc.identifier.uri | https://hdl.handle.net/10568/35197 | |
| dc.title | Formation of polycyclic aromatic hydrocarbons in traditionally smoked fish released for consumption in Côte d’Ivoire | en |
| dcterms.accessRights | Open Access | en |
| dcterms.audience | Scientists | en |
| dcterms.bibliographicCitation | Aké-Assi, Y., Sess, A., Biégo, H.G., Koffi, M., Kouamé, P. and Bonfoh, B. 2011. Formation of polycyclic aromatic hydrocarbons in traditionally smoked fish released for consumption in Côte d’Ivoire. Presented at the First International Congress on Pathogens at the Human-Animal Interface (ICOPHAI), Addis Ababa, Ethiopia, 15-17 September 2011. | en |
| dcterms.issued | 2011-09-15 | en |
| dcterms.language | en | en |
| dcterms.subject | foods | en |
| dcterms.subject | fishes | en |
| dcterms.subject | health | en |
| dcterms.type | Presentation | en |