Reduction of perfluorinated compound content in fish cake and swimming crab by different cooking methods
Author:
Funder
Korea Food and Drug Administration
Publisher
Springer Science and Business Media LLC
Subject
Organic Chemistry,General Biochemistry, Genetics and Molecular Biology
Link
http://link.springer.com/content/pdf/10.1186/s13765-019-0449-x.pdf
Reference33 articles.
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2. Espana VAA, Mallavarapu M, Naidu R (2015) Treatment technologies for aqueous perfluorooctanesulfonate (PFOS) and perfluorooctanoate (PFOA): a critical review with an emphasis on field testing. Environ Technol Innov 4:168–181
3. Hoffman K, Webster TF, Bartell SM, Weisskopf MG, Fletcher T, Vieira VM (2011) Private drinking water wells as a source of exposure to perfluorooctanoic acid (PFOA) in communities surrounding a fluoropolymer production facility. Environ Health Persp 119(1):92–97
4. Jones PD, Hu W, De Coen W, Newsted JL, Giesy JP (2009) Binding of perfluorinated fatty acids to serum proteins. Environ Toxicol Chem 22:2639–2649
5. Lin AY, Panchangam SC, Lo CC (2009) The impact of semiconductor, electronics and optoelectronic industries on downstream perfluorinated chemical contamination in Taiwanese rivers. Environ Pollut 157(4):1365–1372
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