Effect of Processing Methods on Heavy Metai Concentrations in Commonly Consumed Green Leafy Vegetables Available in Sri Lankan Market

dc.contributor.author	Kananke, T.C.
dc.contributor.author	Wansapala, J.
dc.contributor.author	Gunaratne, A.
dc.date.accessioned	2017-10-24T03:33:09Z
dc.date.available	2017-10-24T03:33:09Z
dc.date.issued	2015
dc.identifier.citation	Kananke, T.C., Wansapala, J., Gunaratne, A. (2015). "Effect of Processing Methods on Heavy Metai Concentrations in Commonly Consumed Green Leafy Vegetables Available in Sri Lankan Market", Pakistan Journal of Nutrition, Vol.14 (12), pp. 1026-1033	en_US, si_LK
dc.identifier.issn	1680-5194
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/6053
dc.description.abstract	Attached	en_US, si_LK
dc.language.iso	en_US	en_US, si_LK
dc.publisher	Pakistan Journal of Nutrition	en_US, si_LK
dc.subject	Heavy metals	en_US, si_LK
dc.subject	green leafy vegetables	en_US, si_LK
dc.subject	raw	en_US, si_LK
dc.subject	cooked	en_US, si_LK
dc.subject	stir-fried	en_US, si_LK
dc.title	Effect of Processing Methods on Heavy Metai Concentrations in Commonly Consumed Green Leafy Vegetables Available in Sri Lankan Market	en_US, si_LK
dc.type	Article	en_US, si_LK