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Publikováno v:
Food Control
Increased cadmium concentrations in claw meat were demonstrated after cooking and freezing practices of whole brown crabs. This was investigated in crabs from two different locations along the Norwegian coast, one with normal and one with high cadmiu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db49365e12ef09817844d41ee2631c5b
https://doi.org/10.1016/j.foodcont.2016.12.011
https://doi.org/10.1016/j.foodcont.2016.12.011
