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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.36 no.3, 2021년, pp.264 - 270
박성희 (경기도보건환경연구원 식품의약품연구부 첨가물분석팀) , 김명길 (경기도보건환경연구원 식품의약품연구부 첨가물분석팀) , 손미희 (경기도보건환경연구원 식품의약품연구부 첨가물분석팀) , 서미영 (경기도보건환경연구원 식품의약품연구부 첨가물분석팀) , 장미경 (경기도보건환경연구원 식품의약품연구부 첨가물분석팀) , 구은정 (경기도보건환경연구원 식품의약품연구부 첨가물분석팀) , 채선영 (경기도보건환경연구원 식품의약품연구부 첨가물분석팀) , 박용배 (경기도보건환경연구원 식품의약품연구부 첨가물분석팀)
In this study we investigated the elution level of lead (Pb), cadmium (Cd), arsenic (As), zinc (Zn), nickel (Ni), antimony (Sb), germanium (Ge), aluminum (Al) and hexavalent chromium (Cr6+) from 69 home-cooking utensils into a food stimulants. The results of migration testing according to the Korea ...
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