Effects of pre-cooking with acetic acid and citric acid on residual arsenic content in rice

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

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Environmental Studies
• Rocznik: 2020
• Tom: 29
• Numer: 1
• Opis fizyczny: p.553-559,ref.

Twórcy

autor

Behrouzi R.

• Department of Food Industries, Islamic Azad University, Tehran, Iran

autor

Marhamatizadeh M.H.

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

autor

Shoeibi S.

• Food and Drug Control Laboratories, Food and Drug Deputy, Ministry of Health and Medical Education, Tehran, Iran

autor

Razavilar V.

• Department of Food Industries, Islamic Azad University, Tehran, Iran

autor

Rastegar H.

• Department of Food Industries, Islamic Azad University, Tehran, Iran

Identyfikatory

DOI

10.15244/pjoes/90026