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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