| Original language | English |
|---|---|
| Title of host publication | Handbook of Seafood Quality, Safety and Health Applications |
| Publisher | Wiley-Blackwell |
| Pages | 303-316 |
| Number of pages | 14 |
| ISBN (Print) | 9781405180702 |
| DOIs | |
| Publication status | Published - 2 Sept 2010 |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
-
SDG 3 Good Health and Well-being -
SDG 14 Life Below Water
Keywords
- Aquaculture, farming of aquatic organisms - fish, molluscs, and crustaceans by individuals, groups, or corporations to enhance production
- Brominated flame retardants (BFRs) - decreasing likelihood and intensity of fire in consumer products
- Dioxin, generic name of PCDFs and PCDDs - by-products of industrial and natural processes
- Factors affecting occurrence of PEPs in seafood
- Fish, important component of nutritious diet - source of proteins, minerals, vitamins, and essential polyunsaturated fatty acids (PUFA) crucial to human health
- PEPs, adverse health effects - OCs acting as immunosuppressive agents and endocrine disrupters
- Policies to reduce exposure to PEPs
- Seafood, major sources of protein and functional components - crucial to human health
- Seafood, residues of persistent environmental pollutants (PEPs)
- Seafoods and environmental contaminants
Cite this
- APA
- Author
- BIBTEX
- Harvard
- Standard
- RIS
- Vancouver