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	1.	Effect of several kitchen treatments on hexachlorocyclohexane residues in ovine meat. [electronic resource] by Conchello, M P Herrera, A Ariño, A Lazaro, R Bayarri, S Producer: 19931102 In: Bulletin of environmental contamination and toxicology vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of grilling, roasting, and cooking on the natural hexachlorobenzene content of ovine meat. [electronic resource] by Conchello, M P Herrera, A Ariño, A Lázaro, R Pérez-Arquillué, M C Producer: 19930621 In: Bulletin of environmental contamination and toxicology vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Levels of selected polychlorinated biphenyl congeners in total diet samples from Aragón, Spain. [electronic resource] by Lazaro, R Herrera, A Conchello, M P Ariño, A A Bayarri, S Yagüe, C Peiro, J M Producer: 19991026 In: Journal of food protection vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Red-legged partridges (Alectoris rufa) as bioindicators for persistent chlorinated chemicals in Spain. [electronic resource] by Herrera, A Ariño, A Conchello, M P Lazaro, R Bayarri, S Yagüe, C Peiro, J M Aranda, S Simon, M D Producer: 19991227 In: Archives of environmental contamination and toxicology vol. 38 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)