Effects of processing on the proximate and metal contents in three fish species from Nigerian coastal waters

The effects of culinary practices such as boiling, frying, and grilling on the proximate compositions and concentrations of metals (Cd, Pb, Cr, Zn, Fe, Cu, Mn, Ni, and Hg) in commonly consumed fish species from the Nigerian coastal waters were investigated. The selected fish species were Polydactylu...

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Detalles Bibliográficos
Autores principales: Bassey, Francisca I, Oguntunde, Fehintola C, Iwegbue, Chukwujindu M A, Osabor, Vincent N, Edem, Christopher A
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BlackWell Publishing Ltd 2014
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4048613/
https://www.ncbi.nlm.nih.gov/pubmed/24936297
http://dx.doi.org/10.1002/fsn3.102

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4048613/
https://www.ncbi.nlm.nih.gov/pubmed/24936297
http://dx.doi.org/10.1002/fsn3.102

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