Jessica Tressou
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In vitro assessment of polychlorinated biphenyl bioaccessibility in meat: Influence of fat content, cooking level and consumer age on consumer uptakeFood Chemistry, 2022, 374, pp.131623. ⟨10.1016/j.foodchem.2021.131623⟩
Article dans une revue
hal-03441539v1
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Influence of digestion on consumer exposure to polychlorobiphenyls in meatSymposium on Theory of Modeling and Simulation (DEVS/TMS 2011), Nov 2019, prague, Czech Republic
Communication dans un congrès
hal-02738470v1
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