{"title":"Effect of Temperature and Time of Frying on Polycyclic Aromatic Hydrocarbons of Fried Catfish","authors":"Omodara Niyi Basil, Ojeyemi Mathew Ola, Adedosu Taofik Ade","doi":"10.3923/ajaps.2022.16.23","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":8497,"journal":{"name":"Asian Journal of Applied Sciences","volume":"8 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Asian Journal of Applied Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3923/ajaps.2022.16.23","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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