1. Trends in food and nutritional intakes of French adults from 1999 to 2007: Results from the INCA surveys;Dubuisson;British Journal of Nutrition,2009
2. FAO/WHO, 2007. Summary of evaluations performed by the joint FAO/WHO expert committee on food additives (JECFA 1956–2007) (first through 68th meetings). Food and agriculture organization of the United Nations and the world health organization. Washington, DC: ILSI Press International Life Sciences Institute. Available from: http://jecfa.ilsi.org/ [retrieved 15.02.11].
3. Trace elements risk assessment: Essentiality vs. toxicity.;Goldhaber;Regulatory Toxicology and Pharmacology,2003
4. Determination of 20 trace elements in fish and other sea food from the French market;Guérin;Food Chemistry,2011
5. General requirements for the competence of calibration and testing laboratories. ISO/IEC 17025;ISO/IEC 17025,2005