File:X-ray of breast muscle tissues from red-legged patridges containing small fragments of PbPlosOne0015892.jpg

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Français : échantillons de poitrine de perdrix rouge, utilisée pour un expérience visant à mesurer les différence de mise en disponibilité du plomb chimique ou métallique présent dans la viande selon qu'elle est cuite nature, avec de l'alcool ou du vinaigre. Les flèches montrent des morceaux de grenaille de plomb qui se sont formés quand des grenailles ont pénétré les chairs de l'oiseau.
English: X-ray of breast muscle tissues from red-legged patridges containing small fragments of Pb left by the Pb shot pellets that were used as ammunition to hunt the birds. Fragments are generated as whole shot passes through tissue and fragments on impact.
Date
Source journal PlosOne arcticle : Bioaccessibility of Pb from ammunition in game meat is affected by cooking treatment. PLoS One, 6(1), e15892
Author Mateo, R., Baos, A. R., Vidal, D., Camarero, P. R., Martinez-Haro, M., & Taggart, M. A. (2011).

source (CC-BY-SA 2.5) : 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 http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0015892

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current15:45, 31 December 2017Thumbnail for version as of 15:45, 31 December 20171,336 × 1,118 (265 KB)Lamiot (talk | contribs)User created page with UploadWizard

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