The Effect of Cooking Food on Fires from Solid Fuels vs Electricity, Gas and Paraffin on Levels of Dioxins and PCBs in a South African Population

Pieters, R; Focant, Jean-François

Paper published in a journal (Scientific congresses and symposiums)

Pieters, R; Focant, Jean-François

2012 • In Organohalogen Compounds, 74, p. 1316-1319

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/132732

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Keywords :

dioxins; cooking; South Africa

Research Center/Unit :

CART - Centre Interfacultaire d'Analyse des Résidus en Traces - ULiège

Disciplines :

Chemistry

Author, co-author :

Pieters, R

Focant, Jean-François ; Université de Liège - ULiège > Département de chimie (sciences) > Chimie analytique, organique et biologique

Language :

English

Title :

The Effect of Cooking Food on Fires from Solid Fuels vs Electricity, Gas and Paraffin on Levels of Dioxins and PCBs in a South African Population

Publication date :

August 2012

Event name :

32nd International Symposium on Halogenated Persistent Organic Pollutants (Dioxin 2012)

Event place :

Cairns, Australia

Event date :

26-31 August 2012

Audience :

International

Journal title :

Organohalogen Compounds

ISSN :

1026-4892

Publisher :

Federal Environmental Agency, Vienna, Austria

Volume :

Pages :

1316-1319

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 23 October 2012

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