Effect of cooking method and rice type on arsenic concentration in cooked rice and the estimation of arsenic dietary intake in a rural village in West Bengal, India

Food Additives and Contaminants - Part A

Volumn 25, Issue 11, 2008, Pages 1345-1352

  Signes, A ^a   Mitra, K ^b   Burlo F ^a   Carbonell Barrachina, A A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b Institute of Advanced Studies   (India)

Author keywords

Atab rice; Calcutta; Inorganic arsenic; North 24 Parganas; Total arsenic

Indexed keywords

ARSENIC; DRINKING WATER;

ARTICLE; CONTROLLED STUDY; COOKED FOOD; COOKING; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD INTAKE; FOOD PROCESSING; HEALTH HAZARD; INDIA; INTERMETHOD COMPARISON; PRIORITY JOURNAL; RAW FOOD; RICE; RURAL AREA; TOXIN ANALYSIS; WATER ANALYSIS; WATER CONTAMINATION;

EID: 65449132447     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030802189732     Document Type: Article

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