Effects of Cooking Methods on the Concentrations of Lead, Chromium, and Cadmium in Whitefish (Rutilus frissi kutum) from the Caspian Sea, Iran
Today seafood plays a significant role in feeding people worldwide. Identification nutritional value of these products over other protein intake is increasing day by day. In parallel wif the increase in fish consumption, assessment of hygiene and health of these products is important. In this study,...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR
2018-02-01
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| Series: | Iranian Journal of Chemistry & Chemical Engineering |
| Subjects: | |
| Online Access: | http://www.ijcce.ac.ir/article_26649_8d461fb624ad4d4a24b6d0cece5b0eec.pdf |