Dahl, L.; Duinker, A.; Næss, S.; Markhus, M.W.; Nerhus, I.; Midtbø, L.K.; Kjellevold, M.
Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua). Foods 2020, 9, 1652.
https://doi.org/10.3390/foods9111652
AMA Style
Dahl L, Duinker A, Næss S, Markhus MW, Nerhus I, Midtbø LK, Kjellevold M.
Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua). Foods. 2020; 9(11):1652.
https://doi.org/10.3390/foods9111652
Chicago/Turabian Style
Dahl, Lisbeth, Arne Duinker, Synnøve Næss, Maria Wik Markhus, Ive Nerhus, Lisa Kolden Midtbø, and Marian Kjellevold.
2020. "Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)" Foods 9, no. 11: 1652.
https://doi.org/10.3390/foods9111652
APA Style
Dahl, L., Duinker, A., Næss, S., Markhus, M. W., Nerhus, I., Midtbø, L. K., & Kjellevold, M.
(2020). Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua). Foods, 9(11), 1652.
https://doi.org/10.3390/foods9111652