Effect of grilling, roasting, and cooking on the natural hexachlorobenzene content of ovine meat.
Conchello, M P
Effect of grilling, roasting, and cooking on the natural hexachlorobenzene content of ovine meat. [electronic resource] - Bulletin of environmental contamination and toxicology Jun 1993 - 828-33 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
0007-4861
10.1007/BF00209946 doi
Animals
Food Contamination--analysis
Food Handling
Hexachlorobenzene--analysis
Hot Temperature
Meat--analysis
Sheep
Effect of grilling, roasting, and cooking on the natural hexachlorobenzene content of ovine meat. [electronic resource] - Bulletin of environmental contamination and toxicology Jun 1993 - 828-33 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
0007-4861
10.1007/BF00209946 doi
Animals
Food Contamination--analysis
Food Handling
Hexachlorobenzene--analysis
Hot Temperature
Meat--analysis
Sheep