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Roger Houêchéné Ahouansou

affiliation not provided to SSRN

  • affiliation not provided to SSRN

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Development of Innovative Technology Reducing the Levels of Polycyclic Aromatic Hydrocarbons in Grilled Meat and Smoked Fish Products

Number of pages: 34 Posted: 04 Aug 2023
Mahunan François ASSOGBA, Roger Houêchéné Ahouansou, N. Olive Ruth Djohi, Yénoukounmè Euloge Kpoclou, Gildas Dona Anihouvi, Ogouyôm Herbert Iko Afé, Biowa Franck Tchibozo, Douny Caroline, Mahillon Jacques, Scippo Marie-Louise, Hounhouigan Djidjoho Joseph and Victor Bienvenu Anihouvi
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, University of Liège, affiliation not provided to SSRN, University of Liège, Université d'Abomey-Calavi (UAC) and affiliation not provided to SSRN
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Abstract:

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Processing, Equipment, Technological performance, Polycyclic aromatic hydrocarbon, Health