The Effect of Different Cooking Methods on Lead and Cadmium Contents of Shrimp and Lobster
Subject Areas : food microbiology
E. Gheisari
1
(
M.Sc. of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
)
M. Raissy
2
(
Department of Food Hygiene and Aquatic Animal Health, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
)
E. Rahimi
3
(
Department of Food Hygiene and Aquatic Animal Health, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
)
Keywords:
Abstract :
