Academic Journal
Effects of Cooking on Concentrations of Polychlorinated Dibenzo-p-dioxins and Related Compounds in Green Leafy Vegetable ‘Komatsuna’
| العنوان: | Effects of Cooking on Concentrations of Polychlorinated Dibenzo-p-dioxins and Related Compounds in Green Leafy Vegetable ‘Komatsuna’ / 調理による小松菜中のポリ塩化ダイオキシン及びその関連化合物の消長 |
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| المؤلفون: | Kazuhiro TOBIISHI, Kumiko SASAKI, Masatake TOYODA, Reiko NAKAGAWA, Takao IIDA, Tomoaki TSUTSUMI, Tsuguhide HORI, 中川 礼子, 佐々木 久美子, 堀 就英, 堤 智昭, 豊田 正武, 飛石 和大, 飯田 隆雄 |
| المصدر: | 食品衛生学雑誌 / Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 2001, 42(5):339 |
| قاعدة البيانات: | J-STAGE |
| تدمد: | 00156426 18821006 |
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| DOI: | 10.3358/shokueishi.42.339 |