Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South : a case study of an improved kiln in Ghana
- Author
- Kennedy Bomfeh, Liesbeth Jacxsens (UGent) , Wisdom Kofi Amoa‐Awua, Isabella Tandoh, Emmanuel Ohene Afoakwa, Esther Garrido Gamarro, Yvette Diei Ouadi and Bruno De Meulenaer (UGent)
- Organization
- Keywords
- smoked fish, polycyclic aromatic hydrocarbons, smoking kilns, food safety, PAH CONTAMINATION, PRODUCTS, SMOKING
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8621296
- MLA
- Bomfeh, Kennedy, et al. “Reducing Polycyclic Aromatic Hydrocarbon Contamination in Smoked Fish in the Global South : A Case Study of an Improved Kiln in Ghana.” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 99, no. 12, 2019, pp. 5417–23, doi:10.1002/jsfa.9802.
- APA
- Bomfeh, K., Jacxsens, L., Amoa‐Awua, W. K., Tandoh, I., Afoakwa, E. O., Gamarro, E. G., … De Meulenaer, B. (2019). Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South : a case study of an improved kiln in Ghana. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 99(12), 5417–5423. https://doi.org/10.1002/jsfa.9802
- Chicago author-date
- Bomfeh, Kennedy, Liesbeth Jacxsens, Wisdom Kofi Amoa‐Awua, Isabella Tandoh, Emmanuel Ohene Afoakwa, Esther Garrido Gamarro, Yvette Diei Ouadi, and Bruno De Meulenaer. 2019. “Reducing Polycyclic Aromatic Hydrocarbon Contamination in Smoked Fish in the Global South : A Case Study of an Improved Kiln in Ghana.” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 99 (12): 5417–23. https://doi.org/10.1002/jsfa.9802.
- Chicago author-date (all authors)
- Bomfeh, Kennedy, Liesbeth Jacxsens, Wisdom Kofi Amoa‐Awua, Isabella Tandoh, Emmanuel Ohene Afoakwa, Esther Garrido Gamarro, Yvette Diei Ouadi, and Bruno De Meulenaer. 2019. “Reducing Polycyclic Aromatic Hydrocarbon Contamination in Smoked Fish in the Global South : A Case Study of an Improved Kiln in Ghana.” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 99 (12): 5417–5423. doi:10.1002/jsfa.9802.
- Vancouver
- 1.Bomfeh K, Jacxsens L, Amoa‐Awua WK, Tandoh I, Afoakwa EO, Gamarro EG, et al. Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South : a case study of an improved kiln in Ghana. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2019;99(12):5417–23.
- IEEE
- [1]K. Bomfeh et al., “Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South : a case study of an improved kiln in Ghana,” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 99, no. 12, pp. 5417–5423, 2019.
@article{8621296,
author = {{Bomfeh, Kennedy and Jacxsens, Liesbeth and Amoa‐Awua, Wisdom Kofi and Tandoh, Isabella and Afoakwa, Emmanuel Ohene and Gamarro, Esther Garrido and Ouadi, Yvette Diei and De Meulenaer, Bruno}},
issn = {{0022-5142}},
journal = {{JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}},
keywords = {{smoked fish,polycyclic aromatic hydrocarbons,smoking kilns,food safety,PAH CONTAMINATION,PRODUCTS,SMOKING}},
language = {{eng}},
number = {{12}},
pages = {{5417--5423}},
title = {{Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South : a case study of an improved kiln in Ghana}},
url = {{http://doi.org/10.1002/jsfa.9802}},
volume = {{99}},
year = {{2019}},
}
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