Authors: Jean Valery François Nsoga*,
Jules Christophe Manz Koule,
Justin Djopnang Djimbie,
Régine Somon Tuem,
Merlin Nchoutpouen Ngafon,
Roland Jethro Ekwala Misse Ngangue and
Mathieu Ndomou
The nutritional value and health risk associated with metal residues in fish smoked using various kilns in Douala were investigated. Forty fish samples of Ethmalosa fimbriata, Sphyreana afra and Gadus morhua, respectively, were collected from Youpwe market, transported to the laboratory, washed with distilled water and smoked with four different kilns: Half metal...
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