Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation
This study investigated the effect of gamma irradiation on polycyclic aromatic hydrocarbons (PAHs) contents in smoked guinea fowl meat. Guinea fowls were processed, smoked and irradiated at 0, 2.5, 5.0 and 7.5 kGy. PAHs were extracted and their concentrations determined using Gas Chromatography-Mass...
Main Authors: | Evelyn A. Otoo, Fidelis C.K. Ocloo, Victoria Appiah, Christian Nuviadenu, Anita Asamoah |
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Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2022-12-01
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Series: | CyTA - Journal of Food |
Subjects: | |
Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2022.2131912 |
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