Risk and benefits from consuming salmon and trout: A Canadian perspective

Food and Chemical Toxicology

Volumn 45, Issue 8, 2007, Pages 1343-1348

  Dewailly, É ^a,b   Ayotte, P ^a,b   Lucas, M ^a   Blanchet, C ^b  

^a LAVAL UNIVERSITY   (Canada)

^b INSTITUT NATIONAL DE SANTÉ PUBLIQUE DU QUÉBEC   (Canada)

Author keywords

Dioxins; Methylmercury; Omega 3 fatty acids; Polychlorinated biphenyls; Salmon; Trout

Indexed keywords

DIOXIN; FURAN; MERCURY; OMEGA 3 FATTY ACID; POLYCHLORINATED BIPHENYL;

ANIMAL TISSUE; ARTICLE; CANADA; COMPARATIVE STUDY; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD INTAKE; NONHUMAN; NUTRIENT; PISCICULTURE; RISK BENEFIT ANALYSIS; SALMON; TROUT;

ANIMALS; AQUACULTURE; DIOXINS; FATTY ACIDS, OMEGA-3; FURANS; HUMANS; METHYLMERCURY COMPOUNDS; ONCORHYNCHUS MYKISS; POLYCHLORINATED BIPHENYLS; RISK ASSESSMENT; SALMO SALAR; SEAFOOD; STATISTICS, NONPARAMETRIC;

SALMONIDAE;

EID: 34447096646     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2007.01.010     Document Type: Article

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