Conjunts de dades de producció científicaQuímica 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:

    Document type: info:eu-repo/semantics/other
    DOI: https://doi.org/10.34810/data2261
    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
    Departament: Química Analítica i Química Orgànica
    Author: Pcurull. Eva; Marcé-Recasens, Rosa Maria; Borrull, Francesc
    Repository ingest date: 2025-05-16
    Project code: PID2020-114587GB-I00
    Dataset publication year: 2025
    Subject matter: chemistry
    Researcher identifier: https://orcid.org/0000-0001-5123-995X; https://orcid.org/0000-0002-5667-2899; https://orcid.org/0000-0003-2718-9336
    Related publication's DOI: 10.1016/j.foodcont.2025.111175
    Language: en
    Published by (editorial): Universitat Rovira i Virgili (URV)
    Funding program: Agencia Estatal de Investigación
    Access rights: info:eu-repo/semantics/openAccess
    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)