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Effect of smoking technologies on nutritional values and concentration levels of polycyclic aromatic hydrocarbons in smoked fish (Mormyrus caschive and Oreochromis niloticus) of Terekeka, South Sudan

  • Borodi C
  • Peter A
  • Margaret M
  • et al.
African Journal of Food Science (2022) 15(1) 1-9
DOI: 10.5897/ajfs2021.2155
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Abstract

… , fish smoked using chorkor had significantly higher nutritional values than fish smoked using … the two smoked fish species. Naphthalene and fluorene were the two dominant PAHs with …

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APA

Borodi, C. M., Peter, A., Margaret, M., & Stephen, M. (2022). Effect of smoking technologies on nutritional values and concentration levels of polycyclic aromatic hydrocarbons in smoked fish (Mormyrus caschive and Oreochromis niloticus) of Terekeka, South Sudan. African Journal of Food Science, 15(1), 1–9. https://doi.org/10.5897/ajfs2021.2155

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