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Mercury in Canned Tuna in Spain. Is Light Tuna Really Light?
Montserrat González-Estecha, María José Martínez-García, Manuel Fuentes-Ferrer, Andrés Bodas-Pinedo, Alfonso Calle-Pascual, José María Ordóñez-Iriarte, Cristina Fernández-Pérez, Nieves Martell-Claros, Miguel Ángel Rubio-Herrera, Emilia Gómez-Hoyos, José Jesús Guillén-Pérez
Food Nutr. Sci. Vol.4 No.7, July 05, 2013  DOI: 10.4236/fns.2013.47A007
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Levels of Mercury and Polychlorobiphenyls in Bluefin Tuna from the Western Mediterranean Sea: A Food Safety Issue?
Monia Renzi, Alessandro Cau, Nicola Bianchi, Silvano E. Focardi
J. Environ. Prot. Vol.5 No.2, February 26, 2014  DOI: 10.4236/jep.2014.52014
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Development and Validation of an Australian Database for Estimating the Seafood Content of Canned Products
Elizabeth P. Neale, Yasmine C. Probst, Marijka J. Batterham, Linda C. Tapsell
Food Nutr. Sci. Vol.2 No.7, September 20, 2011  DOI: 10.4236/fns.2011.27104
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Influence of Salt Concentration on Histamine Formation in Fermented Tuna Viscera (Dayok)
Jesebel R. Besas, Erlinda I. Dizon
Food Nutr. Sci. Vol.3 No.2, February 27, 2012  DOI: 10.4236/fns.2012.32029
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Background Soil Mercury: An Unrecognized Source of Blood Mercury in Infants?
Pamela F. Heckel, Tim C. Keener, Grace K. LeMasters
Open J. Soil Sci. Vol.3 No.1, March 18, 2013  DOI: 10.4236/ojss.2013.31004
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