Journal of Food Composition and Analysis
 2024
DOI: 10.1016/j.jfca.2023.105773
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Development of innovative technology reducing the levels of Polycyclic Aromatic Hydrocarbons in grilled meat and smoked fish

Mahunan François Assogba,
Roger Houêchéné Ahouansou,
N. Olive Ruth Djohi
et al.
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