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Food Additives & Contaminants: Part A Volume 39, 2022 - Issue 3
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Bisphenol S in individual and composite meat and meat products and implication for its sources

Xu-Liang CaoFood Research Division, Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch, Health Canada, Ottawa, Ontario, CanadaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-8094-062XView further author information
ORCID Icon,
Simon ZhouFood Research Division, Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch, Health Canada, Ottawa, Ontario, CanadaView further author information
,
Svetlana PopovicFood Research Division, Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch, Health Canada, Ottawa, Ontario, CanadaView further author information
&
Robert DabekaFood Research Division, Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch, Health Canada, Ottawa, Ontario, CanadaView further author information
Pages 572-579 | Received 13 Oct 2021, Accepted 19 Dec 2021, Published online: 27 Jan 2022

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Xu-Liang Cao, Simon Zhou, Svetlana Popovic & Robert Dabeka. (2022) Temporal trend of bisphenol S occurrence in meat samples from 2008–2020 Canadian total diet study. Food Additives & Contaminants: Part A 39:9, pages 1634-1639.
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Articles from other publishers (1)

Ziyun XU, Lei TIAN, Lan LIU, Cynthia Gates GOODYER, Barbara F. HALES & Stéphane BAYEN. (2023) Food Thermal Labels are a Source of Dietary Exposure to Bisphenol S and Other Color Developers. Environmental Science & Technology 57:12, pages 4984-4991.
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