Modifications in the content of mercury in fish samples subject to various cooking processes

Hernandez Garcia, M.T.; Martinez Para, M.C.; Masoud, T.A. . Facultad de Farmacia

Modifications in the content of mercury in fish samples subject to various cooking processes

1988

Hernandez Garcia, M.T. | Martinez Para, M.C. | Masoud, T.A. (Alcala de Henares Univ., Madrid (Spain). Facultad de Farmacia)

Spanish; Castilian. En este trabajo, se ha realizado un estudio sobre el contenido de mercurio en muestras de pescado de origen marino. Posteriormente, a estas muestras se les ha sometido a diversos procesos culinarios con el fin de evaluar el contenido "real" de mercurio y, por tanto, su aporte a la dieta a traves del pescado

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AGROVOC Keywords

analyse statistique anchois anchovies bonite bonitos heat treatment mercure mercury sardine sardines statistical analysis traitement thermique

Bibliographic information

Published in

Anales de Bromatologia (Spain)

Volume 40 Issue 2 ISSN 0003-2492

Pagination

pp. 291-297

Other Subjects

Friture/ spectrometrie; Frying/ spectrometry

Language

Spanish; Castilian

Note

1 graph, 3 numerical tables; 8 ref. Summaries (En, Es)

Type

Numerical Data; Summary

In AGRIS since: 1990-08-15

Format: AGRIS AP

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This bibliographic record has been provided by Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

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Modifications in the content of mercury in fish samples subject to various cooking processes

1988

AGROVOC Keywords

Bibliographic information