Exposure assessment of epoxy fatty acids through consumption of specific foods available in Belgium-Reference-Cited by-同舟云学术

Exposure assessment of epoxy fatty acids through consumption of specific foods available in Belgium

Published:2017-04-18 Issue:6 Volume:34 Page:1000-1011
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Mubiru Edward¹,Jacxsens Liesbeth¹,Papastergiadis Antonios¹,Lachat Carl¹,Shrestha Kshitij¹,Mozumder N. H. M. Rubel¹,De Meulenaer Bruno¹

Affiliation:

1. nutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium

Funder

Concerted Research Actions

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2017.1310399

Reference41 articles.

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2. Behaviour of Belgian consumers, related to the consumption, storage and preparation of cooked chilled foods

3. The European Food Consumption Validation Project: conclusions and recommendations

4. Daelman J, Jacxsens L, Membré J-M, Sas B, Devlieghere F, Uyttendaele M. 2013. Behaviour of belgian consumers, related to the consumption, storage and preparation of cooked chilled foods. Food Control. 34:681–690.

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