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Uptake of lead by vegetable foodstuffs during cooking.

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Bibliographic Details
Title: Uptake of lead by vegetable foodstuffs during cooking.
Authors: Little P, Fleming RG, Heard MJ
Source: The Science of the total environment [Sci Total Environ] 1981 Feb; Vol. 17 (2), pp. 111-31.
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
Journal Info: Publisher: Elsevier Country of Publication: Netherlands NLM ID: 0330500 Publication Model: Print Cited Medium: Print ISSN: 0048-9697 (Print) Linking ISSN: 00489697 NLM ISO Abbreviation: Sci Total Environ Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Availability: 0
Header DbId: mdl
DbLabel: MEDLINE Ultimate
An: 7233152
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=7233152
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    Identifiers:
      – Type: doi
        Value: 10.1016/0048-9697(81)90178-9
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      – Code: eng
        Text: English
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      Pagination:
        StartPage: 111
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      – TitleFull: Uptake of lead by vegetable foodstuffs during cooking.
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            NameFull: Little P
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            NameFull: Fleming RG
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            NameFull: Heard MJ
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          Dates:
            – D: 01
              M: 02
              Text: 1981 Feb
              Type: published
              Y: 1981
          Identifiers:
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              Value: 0048-9697
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              Value: 17
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              Value: 2
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            – TitleFull: The Science of the total environment
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