Effect of precooking with sodium chloride and citric acid on residual amounts of lead and cadmium in rice

Effect of precooking with sodium chloride and citric acid on residual amounts of lead and cadmium in rice

Rice contamination with heavy metals has always been one of the main concerns of food health. The purpose of this research is to investigate the rice effect of the precooking process with sodium chloride and citric acid on the amounts of residual lead (Pb) and cadmium (Cd). In the current study, eig...

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Bibliographic Details
Main Authors: Mohammad Reza Sangi, Seyed Mehdi Talebi, Mohaddeseh Hayatpour, Alex Matsyura
Format: Article
Language:English
Published: Altai State University 2023-09-01
Series:Acta Biologica Sibirica
Subjects:
rice
sodium chloride
citric acid
precooking
residual pb and cd
Online Access:http://journal.asu.ru/biol/article/view/13476

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