File:Saturnisme risque perdrix rouge en from mateo and al. 2011 PlosOne.jpg

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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). 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.)
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