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

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dc.contributor.authorKananke, T.C.
dc.contributor.authorWansapala, J.
dc.contributor.authorGunaratne, A.
dc.date.accessioned2017-10-24T03:33:09Z
dc.date.available2017-10-24T03:33:09Z
dc.date.issued2015
dc.description.abstractAttacheden_US, si_LK
dc.identifier.citationKananke, 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. 1026-1033en_US, si_LK
dc.identifier.issn1680-5194
dc.identifier.urihttp://dr.lib.sjp.ac.lk/handle/123456789/6053
dc.language.isoen_USen_US, si_LK
dc.publisherPakistan Journal of Nutritionen_US, si_LK
dc.subjectHeavy metalsen_US, si_LK
dc.subjectgreen leafy vegetablesen_US, si_LK
dc.subjectrawen_US, si_LK
dc.subjectcookeden_US, si_LK
dc.subjectstir-frieden_US, si_LK
dc.titleEffect of Processing Methods on Heavy Metai Concentrations in Commonly Consumed Green Leafy Vegetables Available in Sri Lankan Marketen_US, si_LK
dc.typeArticleen_US, si_LK

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