Effect of Cooking on the Loss of Persistent Organic Pollutants from Salmon-Reference-Cited by-同舟云学术

Effect of Cooking on the Loss of Persistent Organic Pollutants from Salmon

Published:2005-01-12 Issue:4 Volume:68 Page:253-265
ISSN:1528-7394
Container-title:Journal of Toxicology and Environmental Health, Part A
language:en
Short-container-title:Journal of Toxicology and Environmental Health, Part A

Author:

Bayen Stéphane,Barlow Philip,Lee Hian Kee,Obbard Jeffrey Philip

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Toxicology

Link

http://www.tandfonline.com/doi/pdf/10.1080/15287390590895126

Reference26 articles.

1. Albaiges, J. The determination of POPs in the environment: A global challenge. 2nd Asian Pacific Inte. Confe. Pollutants Analysis and Control. Ho Chi Minh City, Vietnam, December

2. THE EFFECTS OF SEVERAL METHODS OF FISH PREPARATION ON RESIDUES OF POLYCHLORINATED BIPHENYLS AND SENSORY CHARACTERISTICS IN STRIPED BASS

3. Persistent Organic Pollutants and Heavy Metals in Typical Seafoods Consumed in Singapore

4. Determination of polybrominated diphenyl ethers in marine biological tissues using microwave-assisted extraction

5. Exposure of Inuit in Greenland to Organochlorines Through the Marine Diet

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