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Mercury (Hg) content behaviour was followed along the canning process in muscle samples of tuna fish to point out implications concerning canned tuna consumers. Hg was quantified in the same batch of the Skipjack tuna (Katsuwonus pelamis), considering three distinct stages (raw, cooked and canned tuna) independently in both white and dark muscle tissue. Hg concentration data was then used to estimate...
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