| 000 | 01162 a2200325 4500 | ||
|---|---|---|---|
| 005 | 20250513082259.0 | ||
| 264 | 0 | _c19930621 | |
| 008 | 199306s 0 0 eng d | ||
| 022 | _a0007-4861 | ||
| 024 | 7 |
_a10.1007/BF00209946 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aConchello, M P | |
| 245 | 0 | 0 |
_aEffect of grilling, roasting, and cooking on the natural hexachlorobenzene content of ovine meat. _h[electronic resource] |
| 260 |
_bBulletin of environmental contamination and toxicology _cJun 1993 |
||
| 300 |
_a828-33 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aFood Contamination _xanalysis |
| 650 | 0 | 4 | _aFood Handling |
| 650 | 0 | 4 |
_aHexachlorobenzene _xanalysis |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 | _aSheep |
| 700 | 1 | _aHerrera, A | |
| 700 | 1 | _aAriño, A | |
| 700 | 1 | _aLázaro, R | |
| 700 | 1 | _aPérez-Arquillué, M C | |
| 773 | 0 |
_tBulletin of environmental contamination and toxicology _gvol. 50 _gno. 6 _gp. 828-33 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1007/BF00209946 _zAvailable from publisher's website |
| 999 |
_c8494329 _d8494329 |
||