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dc.contributor.authorKarimi, Mahin
dc.contributor.authorSteffensen, Inger-Lise
dc.contributor.authorThomsen, Cathrine
dc.date.accessioned2025-01-23T10:14:34Z
dc.date.available2025-01-23T10:14:34Z
dc.date.created2024-12-16T15:46:18Z
dc.date.issued2024
dc.identifier.urihttps://hdl.handle.net/11250/3174004
dc.language.isoeng
dc.publisherNorwegian Institute of Public Health. Division of Climate and Environmental Health
dc.relation.urihttps://www.fhi.no/publ/2024/interlaboratory-comparison-on-pops-in-food-2024/
dc.subjectDioksiner
dc.subjectMiljøgifter
dc.subjectPersistente organiske miljøgifter
dc.subjectPolyklorerte bifenyler
dc.subjectFluorkarboner
dc.subjectPer- og polyfluoralkylstoffer
dc.subjectPOP
dc.subjectPCB
dc.subjectPBDE
dc.subjectPFAS
dc.subject.meshDioxinsen_US
dc.subject.meshPersistent Organic Pollutantsen_US
dc.subject.meshPolychlorinated Biphenylsen_US
dc.subject.meshHalogenated Diphenyl Ethersen_US
dc.subject.meshFluorocarbonsen_US
dc.titleInterlaboratory Comparison on POPs in Food 2024: The twenty-fifth round of an international study
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber559
dc.source.issue2024
dc.identifier.cristin2331073
cristin.ispublishedtrue
cristin.fulltextoriginal


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