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机译:Evaluation of the Effect of Different Cooking Methods on the Heavy Metal Levels in Crayfish Muscle
Huazhong Agricultural University,Huazhong Agr Univ;
Sch Human & Social Sci,Univ West London;
Heavy metals; Crayfish muscle; Cooking process; Condiments; Risk assessment; RISK-ASSESSMENT; HEALTH-RISKS; CADMIUM; MERCURY; EXPOSURE; SEAFOOD; TISSUES; FRESH; RIVER; LEAD;