Zobrazeno 1 - 1
of 1
pro vyhledávání: '"micropolluant:meat"'
Autor:
Estelle Dubreil, Vincent Hort, Sophie Mompelat, Brice Minvielle, Maïlie Saint-Hilaire, Marie Bourin, Frédéric Hommet, Angélique Travel, Erwan Engel, Jérôme Normand, Gaud Dervilly-Pinel, Bruno Le Bizec, Thierry Guérin, Philippe Marchand, Eric Verdon, Marina Nicolas, Eric Royer, Ronan Cariou, Claude Chafey, Julien Parinet, Chanthadary Inthavong
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2017, 232 (1), pp.218-228. ⟨10.1016/j.foodchem.2017.04.013⟩
Food Chemistry, Elsevier, 2017, 232 (1), pp.218-228. ⟨10.1016/j.foodchem.2017.04.013⟩
International audience; The chemical contamination levels of both conventional and organic meats were assessed. The objective was to provide occurrence data in a context of chronic exposure. Environmental contaminants (17 polychlorinated dibenzodioxi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3523b0683cfb782c7026311bea5911a6
https://hal.archives-ouvertes.fr/hal-01534844
https://hal.archives-ouvertes.fr/hal-01534844
