Tipus de document: info:eu-repo/semantics/other
DOI: https://doi.org/10.34810/data2261
Publicacions relacionades: Is Supplement To: BORRULL, S.; BORRULL, F.; POCURULL, E.; MARCÉ, R.M. “Effect of cooking on the presence of high production volume chemicals in fish”. Food Control 172 (2025) 111175doi: https://doi.org/10.1016/j.foodcont.2025.111175
Departament: Química Analítica i Química Orgànica
Autor: Pcurull. Eva; Marcé-Recasens, Rosa Maria; Borrull, Francesc
Data alta repositori: 2025-05-16
Codi de projecte: PID2020-114587GB-I00
Any de publicació de la dataset: 2025
Matèria: chemistry
Identificador del investigador: https://orcid.org/0000-0001-5123-995X; https://orcid.org/0000-0002-5667-2899; https://orcid.org/0000-0003-2718-9336
DOI de la publicació relacionada: 10.1016/j.foodcont.2025.111175
Idioma: en
Publicat per (editora): Universitat Rovira i Virgili (URV)
Programa de finançament: Agencia Estatal de Investigación
Drets d'accés: info:eu-repo/semantics/openAccess
Resum: Data of the progress of two contaminants in two fish species when cooking using grilled and steamed modes. The data on raw mode is also included for reference. The data of the samples is expressed in grams, whereas the data of the mass losses of the contaminant is expressed in ug. (2025-05-13)
Repositori URV