Matèria: chemistry
Drets d'accés: info:eu-repo/semantics/openAccess
Identificador del investigador: https://orcid.org/0000-0001-5123-995X; https://orcid.org/0000-0002-5667-2899; https://orcid.org/0000-0003-2718-9336
Publicat per (editora): Universitat Rovira i Virgili (URV)
Idioma: en
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
Programa de finançament: Agencia Estatal de Investigación
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)
Departament: Química Analítica i Química Orgànica
DOI: https://doi.org/10.34810/data2261
Tipus de document: info:eu-repo/semantics/other
Codi de projecte: PID2020-114587GB-I00
DOI de la publicació relacionada: 10.1016/j.foodcont.2025.111175
Data alta repositori: 2025-05-16
Autor: Pcurull. Eva; Marcé-Recasens, Rosa Maria; Borrull, Francesc
Paraules clau: fish; organic compounds; cooking
Any de publicació de la dataset: 2025
Títol del conjunt de dades: Contaminants during fish cooking
Repositori URV