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Influence of bioaccessibility of total mercury, methyl-mercury and selenium on the risk/benefit associated to the consumption of raw and cooked blue shark (Prionace glauca)

Environmental ChemistryPrionace GlaucaEngineeringDietary ExposureEnvironmental EngineeringAquacultureEnvironmental HealthToxicologyTotal MercuryEnvironmental ToxicologyPublic HealthCooked Blue SharkMercury ChemistryFood Safety