Cooking makes cadmium contained in Chilean mussels less bioaccessible to humans

Houlbreque, F

Herve-Fernandez, P Teyssie, J-L Oberhaensli, F Boisson, F Jeffree, R

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Field	Value	Language
dc.contributor.author	Houlbreque, F https://orcid.org/0000-0002-3976-6690	en_US
dc.contributor.author	Herve-Fernandez, P	en_US
dc.contributor.author	Teyssie, J-L	en_US
dc.contributor.author	Oberhaensli, F	en_US
dc.contributor.author	Boisson, F	en_US
dc.contributor.author	Jeffree, R	en_US
dc.date.issued	2011-06-01	en_US
dc.identifier.citation	FOOD CHEMISTRY, 2011, 126 (3), pp. 917 - 921 (5)	en_US
dc.identifier.issn	0308-8146	en_US
dc.identifier.uri	http://hdl.handle.net/10453/15482
dc.language	English	en_US
dc.publisher	ELSEVIER SCI LTD	en_US
dc.relation.ispartof	FOOD CHEMISTRY	en_US
dc.relation.isbasedon	10.1016/j.foodchem.2010.11.078	en_US
dc.subject.classification	Food Science	en_US
dc.title	Cooking makes cadmium contained in Chilean mussels less bioaccessible to humans	en_US
dc.type	Journal Article
utslib.citation.volume	3	en_US
utslib.citation.volume	126	en_US
utslib.for	1111 Nutrition and Dietetics	en_US
pubs.embargo.period	Not known	en_US
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/Faculty of Science
utslib.copyright.status	closed_access
pubs.issue	3	en_US
pubs.publication-status	Published	en_US
pubs.volume	126	en_US

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