Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)

There is a lack of scientific evidence regarding the stability of iodine and mercury during cooking and processing of seafood. In this study, the iodine and mercury content were determined after thawing frozen fillets of Atlantic cod (Cadus morhua), and further in raw compared to boiled, pan-fried,...

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Detalles Bibliográficos
Autores principales: Dahl, Lisbeth, Duinker, Arne, Næss, Synnøve, Markhus, Maria Wik, Nerhus, Ive, Midtbø, Lisa Kolden, Kjellevold, Marian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697562/
https://www.ncbi.nlm.nih.gov/pubmed/33198149
http://dx.doi.org/10.3390/foods9111652

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697562/
https://www.ncbi.nlm.nih.gov/pubmed/33198149
http://dx.doi.org/10.3390/foods9111652

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