Assessment of loss of 210PO by cooking of Seafood and its effect on dose estimates to humans ingesting Seafood
2022
KISR Report
Proposal
Contributor(s):
Uddin, S.
Subject(s):
Seafood
,
sea water
,
Fish
,
Cooking
,
Bioaccumulation
,
Grill
,
Frying
,
Boiling
,
Fish
,
Shrimps
,
Mussels
,
التراكم الأحيائي
,
الشواء
,
القلي
,
السلق
,
السمك
,
الروبيان
,
بلح البحر
Project(s):
Assessment of Loss of 210 PO by Cooking of Seafood and its Effect on dose Estimates to Humans Ingesting Seafood
Project code:
EM 112K
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