EXPOSURES AND RISKS OF DIOXIN IN THE UNITED-STATES FOOD-SUPPLY

被引：14

作者：

HENRY, S

CRAMER, G

BOLGER, M

SPRINGER, J

SCHEUPLEIN, R

机构：

[1] Center for Food Safety and Applied Nutrition, Food and Drug Administration, Washington, DC

来源：

CHEMOSPHERE | 1992年 / 25卷 / 1-2期

关键词：

D O I：

10.1016/0045-6535(92)90522-S

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

Dietary exposure and risk to background levels of dioxin in food have been evaluated using the results of recent food analyses. Meat and fish are identified as the major source of dietary exposure to dioxin. These estimates are compared to estimates developed using environmental modeling techniques and results of adipose tissue analyses.

引用

页码：235 / 238

页数：4

共 12 条

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