Influence of traditional Cambodian smoking practices on the concentration of Polycyclic Aromatic Hydrocarbons (PAHs) in smoked fish processed in the Tonle Sap area, Cambodia. Slámová, T., Fraňková, A., & Banout, J. Journal of Food Composition and Analysis, 2021. Paper doi bibtex @article{slamova_influence_2021,
title = {Influence of traditional {Cambodian} smoking practices on the concentration of {Polycyclic} {Aromatic} {Hydrocarbons} ({PAHs}) in smoked fish processed in the {Tonle} {Sap} area, {Cambodia}},
volume = {100},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85103583143&doi=10.1016%2fj.jfca.2021.103902&partnerID=40&md5=a320912b8cdad9cf0242f5b4fd85afdb},
doi = {10.1016/j.jfca.2021.103902},
journal = {Journal of Food Composition and Analysis},
author = {Slámová, T. and Fraňková, A. and Banout, J.},
year = {2021},
}
Downloads: 0
{"_id":"WSWACyxZSL3iDC5qb","bibbaseid":"slmov-frakov-banout-influenceoftraditionalcambodiansmokingpracticesontheconcentrationofpolycyclicaromatichydrocarbonspahsinsmokedfishprocessedinthetonlesapareacambodia-2021","author_short":["Slámová, T.","Fraňková, A.","Banout, J."],"bibdata":{"bibtype":"article","type":"article","title":"Influence of traditional Cambodian smoking practices on the concentration of Polycyclic Aromatic Hydrocarbons (PAHs) in smoked fish processed in the Tonle Sap area, Cambodia","volume":"100","url":"https://www.scopus.com/inward/record.uri?eid=2-s2.0-85103583143&doi=10.1016%2fj.jfca.2021.103902&partnerID=40&md5=a320912b8cdad9cf0242f5b4fd85afdb","doi":"10.1016/j.jfca.2021.103902","journal":"Journal of Food Composition and Analysis","author":[{"propositions":[],"lastnames":["Slámová"],"firstnames":["T."],"suffixes":[]},{"propositions":[],"lastnames":["Fraňková"],"firstnames":["A."],"suffixes":[]},{"propositions":[],"lastnames":["Banout"],"firstnames":["J."],"suffixes":[]}],"year":"2021","bibtex":"@article{slamova_influence_2021,\n\ttitle = {Influence of traditional {Cambodian} smoking practices on the concentration of {Polycyclic} {Aromatic} {Hydrocarbons} ({PAHs}) in smoked fish processed in the {Tonle} {Sap} area, {Cambodia}},\n\tvolume = {100},\n\turl = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85103583143&doi=10.1016%2fj.jfca.2021.103902&partnerID=40&md5=a320912b8cdad9cf0242f5b4fd85afdb},\n\tdoi = {10.1016/j.jfca.2021.103902},\n\tjournal = {Journal of Food Composition and Analysis},\n\tauthor = {Slámová, T. and Fraňková, A. and Banout, J.},\n\tyear = {2021},\n}\n\n","author_short":["Slámová, T.","Fraňková, A.","Banout, J."],"key":"slamova_influence_2021","id":"slamova_influence_2021","bibbaseid":"slmov-frakov-banout-influenceoftraditionalcambodiansmokingpracticesontheconcentrationofpolycyclicaromatichydrocarbonspahsinsmokedfishprocessedinthetonlesapareacambodia-2021","role":"author","urls":{"Paper":"https://www.scopus.com/inward/record.uri?eid=2-s2.0-85103583143&doi=10.1016%2fj.jfca.2021.103902&partnerID=40&md5=a320912b8cdad9cf0242f5b4fd85afdb"},"metadata":{"authorlinks":{}}},"bibtype":"article","biburl":"https://api.zotero.org/users/2408772/collections/LCV32NHC/items?key=bhVbGI4En5HRu0ilG6qj36h9&format=bibtex&limit=100","dataSources":["7RgGWHQAcNedydLP8","N3Zd9TP5H44Kyehun","B989rCqKfDymgrocR","HGTtfYQjAqHGKB8ts","QxKFcuDvp3rKwtpTq","cu5WxbjwLXbTDca9q","kDxusLzNG7eWB5TGL","tKQ3k4ac5zHcLmkHr","qodcexpQDH2aSyKLQ","QnAvASuP9i4ypcd6X","CYiypXa5jxLgXz6t3","LjCZJMyCWLCQ3w4Gu","cLZ7H7fBFuzdHAcLR","mqNrHqS7zPbauX6Ki","rDnMbxDBwSPzTXx57"],"keywords":[],"search_terms":["influence","traditional","cambodian","smoking","practices","concentration","polycyclic","aromatic","hydrocarbons","pahs","smoked","fish","processed","tonle","sap","area","cambodia","slámová","fraňková","banout"],"title":"Influence of traditional Cambodian smoking practices on the concentration of Polycyclic Aromatic Hydrocarbons (PAHs) in smoked fish processed in the Tonle Sap area, Cambodia","year":2021}