As, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposure

Food Control

Volumn 36, Issue 1, 2014, Pages 24-29

  Morgano, Marcelo A ^a   Rabonato, Luana C ^a   Milani, Raquel F ^a   Miyagusku, Luciana ^b   Quintaes, Késia D ^c  

^a Institute of Food Technology   (Brazil)

^b FEDERAL UNIVERSITY OF MATO GROSSO DO SUL   (Brazil)

^c FEDERAL UNIVERSITY OF OURO PRETO   (Brazil)

Author keywords

ICP OES; Inorganic contaminants; Sashimi; Seafood species

Indexed keywords

EID: 84883225158     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.07.036     Document Type: Article

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