Cite
HARVARD Citation
Kim, M. et al. (2020). Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus). Food science & nutrition. 8 (8), pp. 4399-4408. [Online].
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Kim, M. et al. (2020). Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus). Food science & nutrition. 8 (8), pp. 4399-4408. [Online].