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.
Influence of traditional Cambodian smoking practices on the concentration of Polycyclic Aromatic Hydrocarbons (PAHs) in smoked fish processed in the Tonle Sap area, Cambodia [link]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},
}

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