Literature DB >> 4213707

Polychlorinated biphenyl levels in raw and cooked chicken and chicken broth.

M E Zabik.   

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Year:  1974        PMID： 4213707     DOI： 10.3382/ps.0531785

Source DB:  PubMed          Journal:  Poult Sci        ISSN： 0032-5791            Impact factor:   3.352


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  4 in total

1.  Polychlorinated biphenyl reduction in lake trout by irradiation and broiling.

Authors:  R F Cichy; M E Zabik; C M Weaver
Journal:  Bull Environ Contam Toxicol       Date:  1979-08       Impact factor: 2.151

2.  Polychlorinated biphenyls, dieldrin and DDT in lake trout cooked by broiling, roasting or microwave.

Authors:  M E Zabik; P Hoojjat; C M Weaver
Journal:  Bull Environ Contam Toxicol       Date:  1979-01       Impact factor: 2.151

3.  Effects of processing and cooking on PBB residues.

Authors:  M E Zabik; T M Johnson; S Smith
Journal:  Environ Health Perspect       Date:  1978-04       Impact factor: 9.031

4.  Effects of some commercial preparations of polychlorinated biphenyls in growing piglets.

Authors:  N S Platonow; E B Meads; R M Liptrap; F Lotz
Journal:  Can J Comp Med       Date:  1976-10
  4 in total

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