Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment-Reference-Cited by-同舟云学术

Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment

Published:2023-10 Issue: Volume:19 Page:100789
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Sharifiarab Gholamali,Ahmadi Mohammad,Shariatifar Nabi^ORCID,Ariaii Peiman

Funder

Islamic Azad University

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

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