Evaluation of Elution Characteristics by Material for Kitchen Utensils - Focusing on the Metallic Kitchen Utensils |
Kim, Jae-Kwan
(Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment)
Im, Kyung-Sook (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment) Kim, Myung-Gil (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment) Park, Sung-Hee (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment) Seo, Mi-Young (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment) Lee, Yu-Na (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment) Kim, Jung-Sun (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment) Ku, Eun-Jung (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment) Chae, Sun-Young (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment) Park, Yong-Bae (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment) Yoon, Mi-Hye (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment) |
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