Géraldine Carne

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1CO-AUTHORS
Food safety, traceability, certification and authenticity
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Publications (1)

|Jun 20, 2022
Probabilistic determination of a maximum acceptable level of contaminant to reduce the risk of overexposure for a novel or emerging food: the case of cadmium in edible seaweed in the French population.

Géraldine Carne, David Makowski, Sandrine Carrillo

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Frequent Collaborators

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Gilles Rivière