| ID | 15044 |
|---|---|
| Author | |
| AuthorYear | matos2015 |
| Title | |
| Journal | |
| Volume | |
| Part/Supplement | |
| Issue | |
| Pages | |
| Start Page | |
| Errata | |
| Epub Date | |
| SourceYear | 2015 |
| DataSource | Shark-references |
| doi | 10.1016/j.envres.2015.09.015 |
| Reference | MATOS, J. & LOURENÇO, H.M. & BRITO, P. & MAULVAULT, A.L. & MARTINS, L.L. & AFONSO, C. (2015) Influence of bioaccessibility of total mercury, methyl-mercury and selenium on the risk/benefit associated to the consumption of raw and cooked blue shark (Prionace glauca). Environmental Research, 143 (B): 123 |
| data entered | false |