Selenium Content of Raw and Cooked Marine Species Consumed in Portugal

Food Analytical Methods

Volumn 4, Issue 1, 2011, Pages 77-83

  Martins, Carla T ^a   Almeida, Cristina M M ^b   Alvito, Paula C ^a  

^a NATIONAL INSTITUTE OF HEALTH DR RICARDO JORGE   (Portugal)

^b RESEARCH INSTITUTE FOR MEDICINES IMED ULISBOA   (Portugal)

Author keywords

Cooking Methods; Portugal; Seafood; Selenium

Indexed keywords

ABSORPTION SPECTROSCOPY; ATOMIC ABSORPTION SPECTROMETRY; FISH; QUALITY CONTROL;

COMPOSITE SAMPLES; COOKING METHODS; ELECTROTHERMAL ATOMIC ABSORPTION SPECTROMETRY; GILTHEAD SEABREAM; MICROWAVE SYSTEMS; PORTUGAL; SEAFOOD; STATISTICALLY SIGNIFICANT DIFFERENCE;

SELENIUM;

EQUIDAE; LEPIDOPUS CAUDATUS; OCTOPUS; REXEA SOLANDRI; SPARUS AURATA;

EID: 79951579411     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-009-9119-7     Document Type: Article

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