v2.2 Step Zero scaffold — Category 32 (Condiments, Sauces and Dressings), Row 3. New row from the Cat 7 dissolution (
docs/governance/category-7-dissolution-step0-event.md); carries no candidate values yet. Routing destination; sources populate it as ingest proceeds, then synthesis fills the evidence sections.
Literature scope
No sources are routed to this row yet. The corpus will accumulate via the source-routing layer.
Sources
Auto-generated from source-page frontmatter. The "Used on this page for" column is populated by the orchestrator's POPULATE-SOURCE-LEGEND action; pending entries appear as *[awaiting synthesis]*.
| # | Citation | Year | Type | Used on this page for |
|---|---|---|---|---|
| 1 | Diviš et al. 2020. Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique, Foods | 2020 | Peer-reviewed | VN/TH/CZ tHg occurrence in Ten commercial fish sauces purchased at Asian markets in Brno (Czech Republic) and Brussels (Belgium); three coded as… (n=10) |
| 2 | Rodriguez et al. 2009. Arsenic speciation in fish sauce samples determined by HPLC coupled to inductively coupled plasma mass spectrometry, Food Chemistry | 2009 | Peer-reviewed | AT/TH/VN tAs, iAs occurrence in Six commercial fish sauces — four brands from Thailand and two from Vietnam — purchased at local stores… (n=6) |
Update history
This page has no substantive edit history yet. Future revisions will be recorded here once the change lands in git.