Effects of the pre-cooking process using acetic acid and citric acid on lead concentration in rice

• Autorzy: Behrouzi R. , Marhamatizadeh M.H. , Razavilar V. , Rastegar H. , Shoeibi S.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Environmental Studies
• Rocznik: 2020
• Tom: 29
• Numer: 1
• Opis fizyczny: p.545-551,fig.,ref.

Twórcy

autor

Behrouzi R.

• Science and Research Branch, Departmentof Veterinary Medicine, Islamic Azad University, Tehran, Iran

autor

Marhamatizadeh M.H.

• Kazerun Branch, Department of Food Hygiene, Faculty of Veterinary Medicine, Islamic Azad University, Kazerun, Iran

autor

Razavilar V.

• Science and Research Branch, Departmentof Veterinary Medicine, Islamic Azad University, Tehran, Iran

autor

Rastegar H.

• Food and Drug Control Laboratory Reference Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran
• Food and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran

autor

Shoeibi S.

• Food and Drug Control Laboratory Reference Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran
• Food and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran

Identyfikatory

DOI

10.15244/pjoes/90027