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Arsenic Release from Foodstuffs upon Food Preparation.
content of the foodstuff and by reporting arsenic concentrations on a dry weight base, we were able to distinguish between As release effects due to food preparation and As decrease due to changes in ...
Arsenic speciation in food in Belgium. Part 1: fish, molluscs and crustaceans
amounts, with concentrations generally in the range 0.005–0.022 mg/kg whole weight (W.W). These results are in agreement with several other literature data that also report very low concentrations of ...