Publication | Closed Access
Effect of cooking on total mercury content in Norway lobster and European hake and public health impact
20
Citations
31
References
2016
Year
NutritionTotal Mercury ContentDietary ExposureNorway LobsterAquacultureEnvironmental HealthPublic Health ImpactSeafood IndustryPublic HealthFood QualityMercury ChemistryFood SafetyFood RegulationsHealth Sciences
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|---|---|---|
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