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Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus)
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Journal Title: | Food Science & Nutrition |
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Authors and Corporations: | , , , , , , , , , , |
In: | Food Science & Nutrition, 8, 2020, 8, p. 4399-4408 |
Type of Resource: | E-Article |
Language: | English |
published: |
Wiley
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Subjects: |