Effects of Various Cooking Processes on the Concentrations...

Journal of Agricultural and Food Chemistry 2008 / 12 Vol. 56; Iss. 23

Effects of Various Cooking Processes on the Concentrations of Arsenic, Cadmium, Mercury, and Lead in Foods

Perelló, Gemma, Martí-Cid, Roser, Llobet, Juan M., Domingo, José L.
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Volume:
56
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf802411q
Date:
December, 2008
File:
PDF, 213 KB
english, 2008
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