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

Publication date: Available online 26 March 2021Source: Journal of Food Composition and AnalysisAuthor(s): Tereza Slámová, Adéla Fraňková, Jan Banout
Source: Journal of Food Composition and Analysis - Category: Food Science Source Type: research