Veränderung der Gehalte von Blei, Cadmium und Quecksilber in Gemüsen bei der haushaltsüblichen Zubereitung.
Saved in:
Personal Name(s): | Schelenz, R., Mitarb. |
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Imprint: |
Karlsruhe :
Bundesforschungsanstalt für Ernährung,
1979.
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Physical Description: |
95 S. |
Note: |
deutsch |
Series Title: |
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BFE-Bericht ;
vol 79-0001. |
Keywords: |
food : preparation : lead : cadmium : mercury absorption spectroscopy : lead : cadmium : mercury : food activation analysis : lead : cadmium : mercury : food heavy metal : food : vegetable |
Classification: |
ZB | |
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Open Stacks Call number: S 004854-79-0001'01' Barcode: 1081001500 Available |