Conchello, M P <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0007-4861 
<br/><br/><label>Standard No.: </label>10.1007/BF00209946  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Food Contamination--analysis<br/>Food Handling<br/>Hexachlorobenzene--analysis<br/>Hot Temperature<br/>Meat--analysis<br/>Sheep