Lead absorption in man from dietary sour
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Michael R. Moore; Martine A. Hughes; David J. Goldberg
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Article
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1979
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Springer-Verlag
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English
β 495 KB
The change in lead concentrations in foods and beverages has been examined during cooking processes in aqueous lead solutions All of the foods examined-carrots, cabbage, peas, and macaroni-showed a significant uptake of lead in excess of the quantity of water regain that took place during cooking Le