Effect of cooking temperature on metal concentrations and speciation in fish muscle and seal liver
Fish and marine mammals constitute a significant part of the country food diet of many Indigenous communities in Canada. These animals sometimes accumulate essential elements as well as elevated levels of toxic metals. We experimentally assessed how changes in cooking temperature (23–99 °C by boilin...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-09-01
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| Series: | Ecotoxicology and Environmental Safety |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0147651323006887 |