File:RisqueSaturnisme cf libération différée de plomb selon cuisson poitrine de perdrix rouge from mateo and al. 2011.jpg
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Français : .Moyenne (± SE) de bioaccessibilité du Pb dans la viande (poitrine de perdrix rouge) selon le mode préparation / cuisson brute, dans de l'alcool (vin) ou vinaigre (froid ou chaud), avant digestion humaine simulée (in vitro).
Les valeurs indiquées ici incluent tous les échantillons de viande testés (avec et sans preuve de présence de grenaille de plomb par rayons X) Les valeurs de biodisponibilité ont été calculées pour tous les échantillons, pas seulement ceux contenant des résidus de munitions de Pb. Les moyennes partageant la même lettre majuscule n'étaient pas significativement différentes (test de Kruskal-Wallis) Source : Mateo R, Baos A.R, Vidal D, Camarero P.R, Martinez-Haro M, Taggart M.A (2011) Bioaccessibility of Pb from ammunition in game meat is affected by cooking. Treatment. PLoS ONE 6(1): e15892. DOI: 10.1371/journal.pone.0015892 (open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.) English: Mean±SE percentage Pb bioaccessibility in red-legged partridge breast meat as a function of the cooking treatment used on the meat before it was subjected to an in vitro human digestion simulation. Values shown here include all meat samples, with and without evidence of Pb ammunition by X-ray. Bioavailability values have been calculated for all samples, not just those containing Pb ammunition residues. Means sharing the same uppercase letter were not significantly different (Kruskal-Wallis test) |
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| Author | Lamiot |
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| current | 15:18, 31 December 2017 | | 898 × 666 (140 KB) | Lamiot (talk | contribs) | User created page with UploadWizard |
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