Jin-Ju Heo, Ji-Woo Lee, Seung-Kyu Kim, Jeong-Eun Oh
J Korean Soc Environ Eng. 2013;35(7):485 DOI: https://doi.org/10.4491/KSEE.2013.35.7.485
Citations to this article as recorded by 
Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus)
Min‐Joo Kim, Jihyun Park, Li Luo, Juhyun Min, Jung Hoan Kim, Hee‐Deuk Yang, Younglim Kho, Gil Jin Kang, Myung‐Sub Chung, Sangah Shin, BoKyung Moon
Food Science & Nutrition.2020; 8(8): 4399. CrossRef
Reduction of perfluorinated compound content in fish cake and swimming crab by different cooking methods
Li Luo, Min-Joo Kim, Jihyun Park, Hee-Deuk Yang, Younglim Kho, Myung-Sub Chung, BoKyung Moon
Applied Biological Chemistry.2019;[Epub] CrossRef