Influence Of Polycycllc Aromatic Hydrocarbons And Heavy Metals On The Method Of Bread Baking

Authors

  • K. A. Ogbeche Department ol Pharmaceutical Chemistry, School of Pharmacy, College of Medicine, University at Lagos
  • C. Anyakara Department ol Pharmaceutical Chemistry, School of Pharmacy, College of Medicine, University at Lago
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Abstract

The influence of smoke on various method used to bake bread and the concentrations of some polycyclic aromatic hydrocarbons (PAHs) and heavy metals in baked bread was assessed. Bread samples from different bakeries operated by either electricity, gas, charcoal or fire wood ovens and their residue content of PAHs and heavy metals were assessed.

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Published

2003-01-01

How to Cite

Ogbeche , K. A., & Anyakara, C. (2003). Influence Of Polycycllc Aromatic Hydrocarbons And Heavy Metals On The Method Of Bread Baking. The Nigerian Journal of Pharmacy, 34(1). Retrieved from https://psnnjp.org/index.php/home/article/view/229

Issue

Vol. 34 No. 1 (2003): Nigerian Journal of Pharmacy

Section

Research Article

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.