Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants-Reference-Cited by-同舟云学术

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Published:2018-01-05 Issue:2 Volume:17 Page:309-333
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Sobral M Madalena C¹,Cunha Sara C¹,Faria Miguel A¹,Ferreira Isabel MPLVO¹^ORCID

Affiliation:

1. LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia; Faculdade de Farmácia - Univ. do Porto; R. Jorge Viterbo Ferreira 228 4050-313 Porto Portugal

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12327/fullpdf

Reference240 articles.

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3. Monitoring of some organochlorines and organophosphorus residues in imported and locally raised chicken and bovine muscles in Egypt;Aboul-Enein;J Appl Sci Res,2010

4. Organochlorine pesticides (OCPs), dioxin-like polychlorinated biphenyls (DL-PCBS), polychlorinated dibenzo-p-dioxins and polychlorinated dibenzo furans (PCDD/FS) in edible fish from Lake Volta, Lake Bosumtwi and Weija Lake in Ghana;Adu-Kumi;Chemosphere,2010

5. Occurrence of organochlorine pesticide residues in eggs, chicken and meat in Jordan;Ahmad;Chemosphere,2010

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