

Author: Voegborlo R.B. El-Methnani A.M. Abedin M.Z.
Publisher: Elsevier
ISSN: 0308-8146
Source: Food Chemistry, Vol.67, Iss.4, 1999-12, pp. : 341-345
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content




By Rehbein H. Mackie I.M. Pryde S. Gonzales-Sotelo C. Medina I. Perez-Martin R. Quinteiro J. Rey-Mendez M.
Food Chemistry, Vol. 64, Iss. 2, 1999-02 ,pp. :




A simple procedure for reducing lead content in fish
By Salim A. Hassanin M.A. Zohair A.
Food and Chemical Toxicology, Vol. 41, Iss. 4, 2003-04 ,pp. :