Dietary exposure to antimony, lead and mercury of secondary school students in Hong Kong

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

Volumn 25, Issue 7, 2008, Pages 831-840

  Cheung Chung, Stephen Wai ^a   Kwong, Ka Ping ^a   Yau, Joan C W ^b   Wong, Waiky W K ^b  

^a Public Health Laboratory Center   (Hong Kong)

^b Centre for Food Safety   (Hong Kong)

Author keywords

Antimony; Dietary exposure; FIMS; Hong Kong; ICP MS; Lead; Mercury

Indexed keywords

ANTIMONY; LEAD; MERCURY; HYDROGEN;

ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; CEREAL; CLINICAL ASSESSMENT TOOL; DAIRY PRODUCT; DIETARY INTAKE; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD INTAKE; FOOD SAFETY; FRUIT; HEALTH HAZARD; HIGH SCHOOL STUDENT; HONG KONG; HUMAN; MASS SPECTROMETRY; MEAT; MILK; PRIORITY JOURNAL; PROVISIONAL TOLERABLE WEEKLY INTAKE; SEA FOOD; TOLERABLE DAILY INTAKE; VEGETABLE; ADOLESCENT; CONTROLLED STUDY; COOKING; NUTRITIONAL TOLERANCE; PROBABILITY; REFERENCE VALUE;

ADOLESCENT; ANIMALS; ANTIMONY; CHILD; ENVIRONMENTAL POLLUTANTS; FOOD ANALYSIS; FOOD CONTAMINATION; HONG KONG; HUMANS; LEAD; MASS SPECTROMETRY; MAXIMUM ALLOWABLE CONCENTRATION; MERCURY; STATISTICS AS TOPIC;

EID: 46349089393     PISSN: 19440049     EISSN: 19440057     Source Type: Journal    
DOI: 10.1080/02652030701697751     Document Type: Article

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