Effect of different thermal processing methods on potentially toxic metals in the seafood, Penaeus vannamei, and the related human health risk assessment-Reference-Cited by-同舟云学术

Effect of different thermal processing methods on potentially toxic metals in the seafood, Penaeus vannamei, and the related human health risk assessment

Published:2022-01 Issue: Volume:105 Page:104259
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Ulaganathan Arisekar,Robinson Jeya Shakila,Rajendran Shalini,Geevaretnam Jeyasekaran,Pandurangan Padmavathy,Durairaj Sukumar

Funder

ICAR

Tamil Nadu State Council for Higher Education

Publisher

Elsevier BV

Subject

Food Science

Reference96 articles.

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5. Comparative study of raw and cooked farmed sea bass (Lates calcarifer) in relation to metal content and its estimated human health risk;Alia;Mar. Pollut. Bull.,2020

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