鸡肉膏中铅、铁、钙残留浓度:识别去骨过程和健康风险评估的指示性参数

Q4 Medicine

Journal of Chemical Health Risks Pub Date : 2020-12-01 DOI:10.22034/JCHR.2020.1891362.1100

E. Molaee-aghaee, B. Akbari‐adergani, N. Akramzadeh, H. Hosseini, Mohammad Ahmady

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引用次数: 3

摘要

1伊朗德黑兰Shahid Beheshti医学科学大学营养科学与食品技术学院国际分院2伊朗德黑兰卫生和医学教育部食品和药物组织食品和药物实验室研究中心3国家营养和食品技术研究所食品科学与技术系，伊朗德黑兰Shahid Beheshti医学科学大学营养科学与食品技术学院4伊斯兰阿扎德大学食品科学与技术系，阿亚图拉·阿莫利分校，伊朗阿莫尔）2020年5月20日接受时间：2月20日2月2日（接收时间：

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Residual Concentration of Lead, Iron and Calcium in Chicken Meat Paste: Indicative Parameters for Identifying Deboning Procedure and Health Risk Assessment

1 International Branch, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran 2 Food and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran 3 Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran 4 Department of food Science and technology, Islamic Azad University, Ayatollah Amoli Branch, Amol, Iran ) 2020 May 20 Accepted: 20 20 February 2 (Received:

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来源期刊

Journal of Chemical Health Risks Environmental Science-Health, Toxicology and Mutagenesis

CiteScore

1.30

自引率

0.00%

发文量

审稿时长

3 weeks