Arsenic retention in cooked rice: Effects of rice type, cooking water, and indigenous cooking methods in West Bengal, India
Ujjal Mandal(University of Kalyani), Payel Singh(University of Kalyani), Amit Kundu(University of Kalyani), Debashis Chatterjee(University of Kalyani), Jerome O. Nriagu(University of Michigan–Ann Arbor), Subhamoy Bhowmick(National Environmental Engineering Research Institute)
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