1. Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus). Issue 8 (8th July 2020) Authors: Kim, Min‐Joo; Park, Jihyun; Luo, Li; Min, Juhyun; Kim, Jung Hoan; Yang, Hee‐Deuk; Kho, Younglim; Kang, Gil Jin; Chung, Myung‐Sub; Shin, Sangah; Moon, BoKyung Journal: Food science & nutrition Issue: Volume 8:Issue 8(2020) Page Start: 4399 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗