Lead contamination during domestic preparation and cooking of potatoes and leaching of bone‐derived lead on roasting, marinading and boiling beef-Reference-Cited by-同舟云学术

Lead contamination during domestic preparation and cooking of potatoes and leaching of bone‐derived lead on roasting, marinading and boiling beef

Published:1992-05 Issue:3 Volume:9 Page:225-235
ISSN:0265-203X
Container-title:Food Additives and Contaminants
language:en
Short-container-title:Food Additives and Contaminants

Author:

Baxter M. J.,Burrell J. A.,Crews H. M.,Smith A.,Massey R. C.

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,Chemistry (miscellaneous),Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/02652039209374066

Reference16 articles.

1. A procedure for the determination of lead in green vegetables at concentrations down to 1μg/kg

2. Beck, S. 1972. “Mastering the Art of French Cooking”. Harmondsworth: Penguin Books.

3. AERE—R 9198;Chamberlain A. C.,1978

4. Migration of Lead into Alcoholic Beverages During Storage in Lead Crystal Decanters

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Measurements of radioactivity;Radioactivity in the Environment;2019

2. Widespread copper and lead contamination of household drinking water, New South Wales, Australia;Environmental Research;2016-11

3. Lead (Pb) in Tap Water and in Blood: Implications for Lead Exposure in the United States;Critical Reviews in Environmental Science and Technology;2012-07

4. Lead Particles in Potable Water;Journal AWWA;2007-06

5. Blood lead levels in children aged 5–9 years living in Cartagena, Colombia;Science of The Total Environment;2007-01-01