Effect of different thermal processing methods on potentially toxic metals in the seafood, Penaeus vannamei, and the related human health risk assessment
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Title
Effect of different thermal processing methods on potentially toxic metals in the seafood, Penaeus vannamei, and the related human health risk assessment
Authors
Keywords
Penaeus vannamei, Food composition, Food analysis, Toxic metals, Health risks, Maximum allowable meal size
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 105, Issue -, Pages 104259
Publisher
Elsevier BV
Online
2021-11-03
DOI
10.1016/j.jfca.2021.104259
References
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