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المؤلفون: Doğruyol H; Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Food Safety Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye. Electronic address: dogruyol@istanbul.edu.tr., Ulusoy Ş; Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Seafood Processing Technology Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye., Erkan N; Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Food Safety Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye., Mol S; Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Seafood Processing Technology Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye., Özden Ö; Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Seafood Processing Technology Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye., Can Tunçelli İ; Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Seafood Processing Technology Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye., Tosun ŞY; Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Seafood Processing Technology Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye., Üçok D; Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Seafood Processing Technology Programme, Kalenderhane Mah. Onalti Mart Şehitleri Cad. No.2, Fatih, 34134, Istanbul, Türkiye., Dağsuyu E; Istanbul University-Cerrahpaşa, Faculty of Engineering, Department of Chemistry, Biochemistry Division, İstanbul Üniversitesi-Cerrahpaşa Avcılar Yerleşkesi, Avcılar 34320, İstanbul, Türkiye., Yanardağ R; Istanbul University-Cerrahpaşa, Faculty of Engineering, Department of Chemistry, Biochemistry Division, İstanbul Üniversitesi-Cerrahpaşa Avcılar Yerleşkesi, Avcılar 34320, İstanbul, Türkiye.

المصدر: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association [Food Chem Toxicol] 2024 Apr; Vol. 186, pp. 114558. Date of Electronic Publication: 2024 Mar 01.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Science Ltd Country of Publication: England NLM ID: 8207483 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-6351 (Electronic) Linking ISSN: 02786915 NLM ISO Abbreviation: Food Chem Toxicol Subsets: MEDLINE

مواضيع طبية MeSH: Bivalvia* , Mercury*/analysis , Water Pollutants, Chemical*/toxicity , Water Pollutants, Chemical*/analysis, Humans ; Animals ; Cadmium/analysis ; Food Contamination/analysis ; Seafood/analysis ; Heavy Metal Poisoning ; Environmental Monitoring