机译:美国餐厅干鱼翅和鱼翅汤中的甲基汞
Department of Earth & Environmental Sciences, Wright State University, Dayton, OH 45435, United States;
Department of Marine Sciences, University of Connecticut, Avery Point, Groton, CT 06340, United States;
School of Marine and Atmospheric Sciences, Stony Brook University, Stony Brook, NY 11794-5000, United States;
School of Marine and Atmospheric Sciences, Stony Brook University, Stony Brook, NY 11794-5000, United States;
Department of Earth & Environmental Sciences, Wright State University, Dayton, OH 45435, United States;
School of Marine and Atmospheric Sciences, Stony Brook University, Stony Brook, NY 11794-5000, United States;
Shark fin soup; Mercury; Public health; Food;
机译:从香港和中国干海鲜市场的九种九种鲨鱼种类的加工鳍中的水星和砷:鲨鱼鳍汤的潜在健康风险
机译:立法说明:一项新兴的太平洋倡议,禁止取鱼翅和限制鱼翅汤的消费-加拿大参与的案例
机译:鱼翅汤和甲基汞:吃还是不吃
机译:纳米约束催化氧化技术在干鲨鱼翅店除臭中的应用
机译:用于两种尾鳍形态的短氟Mako Shark(Isurus oxyrinchus)的流体动力学特征
机译:沿海鲨鱼提供全球鲨鱼鳍贸易
机译:主要鲨鱼鳍市场丝绸鲨鱼翅片的印度 - 太平洋起源突出了供应链和管理机构的保护钥匙