Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (
DMA-80
ICP-MS
analysis
cooking
fish
food composition data
nutrition security
processing
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
12 Nov 2020
12 Nov 2020
Historique:
received:
02
10
2020
revised:
25
10
2020
accepted:
09
11
2020
entrez:
17
11
2020
pubmed:
18
11
2020
medline:
18
11
2020
Statut:
epublish
Résumé
There is a lack of scientific evidence regarding the stability of iodine and mercury during cooking and processing of seafood. In this study, the iodine and mercury content were determined after thawing frozen fillets of Atlantic cod (
Identifiants
pubmed: 33198149
pii: foods9111652
doi: 10.3390/foods9111652
pmc: PMC7697562
pii:
doi:
Types de publication
Journal Article
Langues
eng
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