Dioxin concentrations in the edible parts of Japanese common squid and saury

Journal of the Food Hygienic Society of Japan

Volumn 48, Issue 1, 2007, Pages 8-12

  Tsutsumi, Tomoaki ^a   Amakura, Yoshiaki ^a   Sasaki, Kumiko ^a   Maitani, Tamio ^a  

^a NATIONAL INSTITUTE OF HEALTH SCIENCES   (Japan)

Author keywords

Dioxins; Fishery product; Gut tissue; Japanese common squid; Muscle tissue; Saury

Indexed keywords

POLYCHLORINATED BIPHENYL;

ANIMAL; ARTICLE; CEPHALOPOD; CHEMISTRY; FOOD ANALYSIS; HISTOLOGY; METABOLISM; METHODOLOGY; PERCIFORMES; SEA FOOD; WATER POLLUTANT;

ANIMALS; DECAPODIFORMES; FISH PRODUCTS; FOOD ANALYSIS; PERCIFORMES; POLYCHLORINATED BIPHENYLS; WATER POLLUTANTS, CHEMICAL;

CEPHALOPODA;

EID: 33947544819     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.48.8     Document Type: Article

References (13)

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