UPTAKE OF LEAD BY VEGETABLE FOODSTUFFS DURING COOKING

被引：13

作者：

LITTLE, P

FLEMING, RG

HEARD, MJ

机构：

[1] Environm. Med. Sci. Div., AERE, Harwell, OX11 0RA, United Kingdom

来源：

SCIENCE OF THE TOTAL ENVIRONMENT | 1981年 / 17卷 / 02期

关键词：

546; Lead; Tin; Zinc; Antimony and Alloys - 822 Food Technology;

D O I：

10.1016/0048-9697(81)90178-9

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

引用

页码：111 / 131

页数：21

共 12 条

[1]

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[2]

BERLIN A, 1977, RES LEAD DRINKING WA

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CHAMBERLAIN, AC ;

CLOUGH, WS ;

HEARD, MJ ;

NEWTON, D ;

STOTT, ANB ;

WELLS, AC .

PROCEEDINGS OF THE ROYAL SOCIETY SERIES B-BIOLOGICAL SCIENCES, 1975, 192 (1106) :77-+

[4]

Chamberlain AC, 1978, R9198 AERE

[5]

HEUSGHEM C, 1973, CEBADEAU, V354, P204

[6]

JACKSON P, IN PRESS

[7]

LITTLE P, 1973, Environmental Pollution, V5, P159, DOI 10.1016/0013-9327(73)90085-2

[8] LEAD ABSORPTION IN MAN FROM DIETARY SOURCES - EFFECT OF COOKING UPON LEAD CONCENTRATIONS OF CERTAIN FOODS AND BEVERAGES [J].

MOORE, MR ;

HUGHES, MA ;

GOLDBERG, DJ .

INTERNATIONAL ARCHIVES OF OCCUPATIONAL AND ENVIRONMENTAL HEALTH, 1979, 44 (02) :81-90

[9]

RABINOWITZ M, 1974, THESIS U LOS ANGELES

[10]

THOMPSON JA, 1971, BRIT J IND MED, V28, P189

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