Influence of Cooking Processes on the Concentrations of Toxic Metals and Various Organic Environmental Pollutants in Food: A Review of the Published Literature
出版年份 2011 全文链接
标题
Influence of Cooking Processes on the Concentrations of Toxic Metals and Various Organic Environmental Pollutants in Food: A Review of the Published Literature
作者
关键词
-
出版物
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 51, Issue 1, Pages 29-37
出版商
Informa UK Limited
发表日期
2011-01-12
DOI
10.1080/10408390903044511
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Exposure to perfluorinated compounds in Catalonia, Spain, through consumption of various raw and cooked foodstuffs, including packaged food
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- Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking
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