Conjunts de dades de producció científica> Química Analítica i Química Orgànica

Contaminants during fish cooking

  • Identification data

    Identifier:  PC:4606
    Handle:  https://hdl.handle.net/20.500.11797/PC4606
    Authors:  Pcurull. Eva; Marcé-Recasens, Rosa Maria; Borrull, Francesc
    Abstract:
    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)

  • Others:

    Subject matter: chemistry
    Access rights: info:eu-repo/semantics/openAccess
    Researcher identifier: https://orcid.org/0000-0001-5123-995X; https://orcid.org/0000-0002-5667-2899; https://orcid.org/0000-0003-2718-9336
    Published by (editorial): Universitat Rovira i Virgili (URV)
    Language: en
    Related publications: 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
    Funding program: Agencia Estatal de Investigación
    Abstract: 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
    Document type: info:eu-repo/semantics/other
    Project code: PID2020-114587GB-I00
    Related publication's DOI: 10.1016/j.foodcont.2025.111175
    Repository ingest date: 2025-05-16
    Author: Pcurull. Eva; Marcé-Recasens, Rosa Maria; Borrull, Francesc
    Keywords: fish; organic compounds; cooking
    Dataset publication year: 2025
    Dataset title: Contaminants during fish cooking