Petr Šmíd

Effects of Common Cooking Methods on Total Mercury and Methylmercury in Sardines and Sprats

The effects of household cooking on mercury speciation in whole small pelagic fish remain insufficiently understood. To address this gap, total mercury (T-Hg), methylmercury (MeHg), and Hg(II) were determined in wet whole-fish homogenates, including viscera, of sardines and sprat...