Smoked and Fermented Bushmeat (Mpunam) Products: Risk Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) Resulting From Processing

Smoked and Fermented Bushmeat (Mpunam) Products: Risk Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) Resulting From Processing

The polycyclic aromatic hydrocarbons (PAHs) congener concentrations and risk upon human exposure to smoked bushmeat products were analyzed. GC/MS MRM and QuEChERS methods were used for the analysis. This work has become necessary due to the need for more information concerning the quantitative deter...

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Bibliographic Details
Main Authors: A. S. Amponsah, H. E. Lutterodt, G. M. Ankar-Brewoo, I. W. Ofosu
Format: Article
Language:English
Published: Wiley 2024-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2024/5514988
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