The Effect of Different Cooking Methods on Lead and Cadmium Contents of Shrimp and Lobster

Subject Areas : food microbiology

E. Gheisari ¹ , M. Raissy ² , E. Rahimi ³

1 - M.Sc. of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
2 - Department of Food Hygiene and Aquatic Animal Health, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
3 - Department of Food Hygiene and Aquatic Animal Health, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.

Received: 2016-05-15 Accepted : 2016-05-15 Published : 2016-06-01

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