Omodara Niyi Basil
Department of Chemistry, Adeyemi College of Education, Ondo, Nigeria
LiveDNA: 234.37183
Ojeyemi Mathew Olabemiwo
Department of Pure and Applied Chemistry, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
LiveDNA: 234.29894
Adedosu Taofik Adewale
Department of Pure and Applied Chemistry, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
LiveDNA: 234.34326
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How to cite this article
Omodara Niyi Basil, Ojeyemi Mathew Olabemiwo and Adedosu Taofik Adewale, 2022. Effect of Temperature and Time of Frying on Polycyclic Aromatic Hydrocarbons of Fried Catfish. Asian Journal of Applied Sciences, 15: 16-23.
DOI: 10.3923/ajaps.2022.16.23
URL: https://scialert.net/abstract/?doi=ajaps.2022.16.23
DOI: 10.3923/ajaps.2022.16.23
URL: https://scialert.net/abstract/?doi=ajaps.2022.16.23