Preliminary results of mercury levels in raw and cooked seafood and their public health impact

Published 2016 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Preliminary results of mercury levels in raw and cooked seafood and their public health impact
Authors
Keywords
Mercury, Bivalves, Fish, Crustaceans, Cooking effect, Todos os Santos Bay
Journal
FOOD CHEMISTRY
Volume 192, Issue -, Pages 837-841
Publisher
Elsevier BV
Online
2015-07-22
DOI
10.1016/j.foodchem.2015.07.081

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.