Cite
HARVARD Citation
Uddin, S. et al. (2019). Assessment of loss of 210Po from fish and shrimp by cooking and its effect on dose estimates to humans ingesting seafood. Journal of environmental radioactivity. pp. 1-6. [Online].
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Uddin, S. et al. (2019). Assessment of loss of 210Po from fish and shrimp by cooking and its effect on dose estimates to humans ingesting seafood. Journal of environmental radioactivity. pp. 1-6. [Online].