Hur tillagning påverkar halterna av toxiska substanser i mat.
This study has examined how cooking affects the levels of the toxicantsaflatoxin, arsenic, lead, dioxins, cadmium, mercury, perfluorinatedcompounds and polybrominated diphenyl ethers in rice, potatoes and fish.Not every toxicant was examined for all three types of food, they were onlyexamined for th...
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| Format: | Others |
| Language: | Swedish |
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Uppsala universitet, Institutionen för biologisk grundutbildning
2015
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| Online Access: | http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-261161 |