Literature DB >> 5016610

Effects of heating and cooking method on chlorinated hydrocarbon residues in chicken tissues.

S J Ritchey, R W Young, E O Essary.   

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Year:  1972        PMID： 5016610     DOI： 10.1021/jf60180a017

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  2 in total

1.  Effect of several kitchen treatments on hexachlorocyclohexane residues in ovine meat.

Authors:  M P Conchello; A Herrera; A Ariño; R Lazaro; S Bayarri
Journal:  Bull Environ Contam Toxicol       Date:  1993-10       Impact factor: 2.151

2.  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
  2 in total

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