Benefits and risks associated with consumption of raw, cooked, and canned tuna (Thunnus spp.) based on the bioaccessibility of selenium and methylmercury-Reference-Cited by-同舟云学术

Benefits and risks associated with consumption of raw, cooked, and canned tuna (Thunnus spp.) based on the bioaccessibility of selenium and methylmercury

Published:2015-11 Issue: Volume:143 Page:130-137
ISSN:0013-9351
Container-title:Environmental Research
language:en
Short-container-title:Environmental Research

Author:

Afonso C.,Costa S.,Cardoso C.,Oliveira R.,Lourenço H.M.,Viula A.,Batista I.,Coelho I.,Nunes M.L.

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

General Environmental Science,Biochemistry

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4. Effects of cooking methods on physico-chemical and nutritional properties of Persian sturgeon Acipenser persicus fillet;Alipour;Int. Aquat. Res.,2010

5. Review: loss of quality during the manufacture of canned fish products;Aubourg;Food Sci. Technol. Int.,2001

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