Dietary Exposure of Canadians to Perfluorinated Carboxylates and Perfluorooctane Sulfonate via Consumption of Meat, Fish, Fast Foods, and Food Items Prepared in Their Packaging
Author:
Affiliation:
1. Food Research Division, Banting Research Centre 2203D, and Chemical Health Hazard Assessment Division, Banting Research Centre 2204D, Health Canada, Ottawa, Ontario K1A 0L2, Canada
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0634045
Reference39 articles.
1. A pilot study on the determination of perfluorooctanesulfonate and other perfluorinated compounds in blood of Canadians
2. Perfluorooctanesulfonate and Related Fluorochemicals in Human Blood Samples from China
3. A Survey of Perfluorooctane Sulfonate and Related Perfluorinated Organic Compounds in Water, Fish, Birds, and Humans from Japan
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