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EFFECTS OF COMMONLY USED COOKING PRACTICES ON TOTAL MERCURY CONCENTRATION IN FISH AND THEIR IMPACT ON EXPOSURE ASSESSMENTS

The effects of cooking practices commonly used by Native Americans on total mercury concentrations in fish were investigated. A preparation factor relating mercury concentrations in fish as prepared for consumption to mercury concentration data as measured in typical environmental monitoring program

Status
In progress
Type
Project
Project URL
https://cfpub.epa.gov/si/si_public_record_report.cfm?dirEntryId=18037
Project Database
Start Date
End Date

The Great Lakes - St. Lawrence Research Inventory is an
interactive, Internet-based, searchable database created as a tool to collect and disseminate
up-to-date information about research projects in the
Great Lakes - St. Lawrence Region.