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EFFECTS OF COMMONLY USED COOKING PRACTICES ON TOTAL MERCURY CONCENTRATIONS IN FISH AND THEIR IMPACT ON EXPOSURE ASSESSMENT.

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Citation:

Morgan, J N., M R. Berry Jr., AND R L. Graves. EFFECTS OF COMMONLY USED COOKING PRACTICES ON TOTAL MERCURY CONCENTRATIONS IN FISH AND THEIR IMPACT ON EXPOSURE ASSESSMENT. JOURNAL OF EXPOSURE ANALYSIS AND ENVIRONMENTAL EPIDEMIOLOGY. Princeton Scientific Publishing Co., Princeton, NJ, 7(1):119-134, (1997).

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There is no abstract available for this product. If further information is requested, please refer to the bibliographic citation and contact the person listed under Contact field.

Record Details:

Record Type:DOCUMENT( JOURNAL/ PEER REVIEWED JOURNAL)
Product Published Date:01/01/1997
Record Last Revised:06/07/2005
Record ID: 106629