Toxic and Trace Elements in Raw and Cooked Bluefish (<i>Pomatomus saltatrix</i>) from the Black Sea: Benefit–Risk Analysis

This study evaluated the effects of domestic cooking methods (pan-frying, smoking, and grilling) on the concentrations of elements of toxicological concern and essential elements (Cd, Cr, Cu, Fe, Mn, Ni, Zn, and Pb) in the traditionally consumed Black Sea bluefish (<i>Pomatomus saltatrix</i>). The i...

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Bibliografische gegevens

Hoofdauteurs:	Katya Peycheva, Veselina Panayotova, Tatyana Hristova, Diana A. Dobreva, Tonika Stoycheva, Rositsa Stancheva, Stanislava Georgieva, Evgeni Andreev, Silviya Nikolova, Albena Merdzhanova
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	MDPI AG 2026-01-01
Reeks:	Foods
Onderwerpen:	bluefish cooking fatty acids toxic and essential elements human health risk risk-benefit
Online toegang:	https://www.mdpi.com/2304-8158/15/1/140
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