Table 2. LOD, LOQ and recovery values of analyzed fish samples

From

Acrylamide Formation: The Effect of Thawing and Frying Methods in Chicken and Fish Meat

Zeliha Keskin Alkaç, İrem Dağoğlu, Fatih Ahmet Korkak, Saibe Merve Kazdal, Ayhan Dağ

Journal of Food and Nutrition Research. 2024, 12(7), 349-354 doi:10.12691/jfnr-12-7-1