Effects of four cooking methods on the heavy metal concentrations of sea bass fillets (Dicentrarchus labrax Linne, 1785)

Yerel katalogda bu makaleye atıf yapan 22 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).

1. 2010 The essential and toxic elements in tissues of six commercial demersal fish from Eastern Mediterranean SeaAtıf 93 · OpenAlex
2. 2010 Effect of Frying Grilling and Steaming on Amino Acid Composition of Marine FishesAtıf 78 · OpenAlex
3. 2010 Effect of Frying Grilling and Steaming on Amino Acid Composition of Marine FishesAtıf 77 · OpenAlex
4. 2010 Amino Acid and Vitamin Composition of Raw and Cooked Horse MackerelAtıf 64 · OpenAlex
5. 2009 Essential elements and contaminants in tissues of commercial pelagic fish from the Eastern Mediterranean SeaAtıf 38 · OpenAlex
6. 2006 Assessment of Heavy Metals (Cadmium and Lead) in Vacuum Packaged Smoked Fish Species (Mackerel, Salmo salar and Oncorhynhus mykiss) Marketed in Ankara (Turkey).Atıf 29 · OpenAlex
7. 2022 Trace elements in seabass, farmed by Turkey, and health risks to the main consumers: Turkish and Dutch populationsAtıf 17 · OpenAlex
8. 2022 Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and SquidAtıf 14 · OpenAlex
9. 2022 Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and SquidAtıf 14 · OpenAlex
10. 2022 Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and SquidAtıf 14 · OpenAlex