Effect of Boiling and Grilling on Some Heavy Metal Residues in Crabs and Shrimps from the Mediterranean Coast at Damietta region with their Probabilistic Health Risk Assessment
Effect of Boiling and Grilling on Some Heavy Metal Residues in Crabs and Shrimps from the Mediterranean Coast at Damietta region with their Probabilistic Health Risk Assessment
Authors
Keywords
Cooking, Metal residues, Crustaceans, Risk assessment, Egypt
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