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Table 1.1.3 Taste Guidelines for Chlorophenols in Fish Muscle.

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Chlorophenol

Guidelines (µg/g) *

2-MCP

10

3-MCP

20

4-MCP

40

2,3-DCP

80

2,4-DCP

0.2

2,5-DCP

20

2,6-DCP

30

2,4,6-TCP

50

2,3,4,5,6-PCP

20

* These are based on the wet weight of muscle
tissue and are interim maximum values.

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