Dieldrin residues and cooking losses in pork loins.

Maul, R E

Dieldrin residues and cooking losses in pork loins. [electronic resource] - Journal of the American Dietetic Association Nov 1971 - 481-4 p. digital

Publication Type: Journal Article

0002-8223


Adipose Tissue--analysis
Animals
Cooking
Dieldrin--analysis
Food Contamination--analysis
Hot Temperature
Humans
Meat--analysis
Methods
Microwaves
Swine