TY  - GEN
AU  - Conchello,M P
AU  - Herrera,A
AU  - Ariño,A
AU  - Lázaro,R
AU  - Pérez-Arquillué,M C
TI  - Effect of grilling, roasting, and cooking on the natural hexachlorobenzene content of ovine meat
SN  - 0007-4861
PY  - 1993///0621
KW  - Animals
KW  - Food Contamination
KW  - analysis
KW  - Food Handling
KW  - Hexachlorobenzene
KW  - Hot Temperature
KW  - Meat
KW  - Sheep
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1007/BF00209946
ER  -