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Cooked Rice Products (Kwenkwen, Jollof, Fried-rice, Angwamo and Kanzo) as Sources of Polyaromatic Hydrocarbons and a Potential Public Health Concern
by Isaac Williams Ofosu, Edmund Afari Larbi, Desmond Alale, Gloria Mathanda Ankar-Brewoo and Herman Erick Lutterodt
Journal of Food and Nutrition Research. 2022, 10(7), 467-475. DOI: 10.12691/jfnr-10-7-4
Pub. Date: July 04, 2022Views: 5315Downloads: 6010
cooked rice product food safety toxicology hazard index margin of exposure incremental lifetime cancer risks; risk assessment
Abstract Full Text PDF (267 KB) Full Text HTML Full Text ePUB (186 KB)
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