oozi roast lamb rice

Selected indexed studies

• Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking. (Food Chem Toxicol, 2009) [PMID:19162122]
• Effects of various cooking processes on the concentrations of arsenic, cadmium, mercury, and lead in foods. (J Agric Food Chem, 2008) [PMID:18986150]

_Worker-drafted node — pending editorial review._