Literature DB >> 7691283

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

M P Conchello1, A Herrera, A Ariño, R Lazaro, S Bayarri.   

Abstract

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Year:  1993        PMID： 7691283     DOI： 10.1007/bf00192181

Source DB:  PubMed          Journal:  Bull Environ Contam Toxicol        ISSN： 0007-4861            Impact factor:   2.151


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  6 in total

1.  Determination of organochlorine insecticide residues in fatty foodstuffs using a clean-up technique based on a single column of activated alumina.

Authors:  G M Telling; D J Sissons
Journal:  J Chromatogr       Date:  1977-07-21

2.  Influence of processing on the degradation of pesticides in meat products.

Authors:  A Mirna; K Coretti
Journal:  Meat Sci       Date:  1979-04       Impact factor: 5.209

3.  Lindane, dieldrin and DDT residues in raw and cooked chicken and chicken broth.

Authors:  K J Morgan; M E Zabik; K Funk
Journal:  Poult Sci       Date:  1972-03       Impact factor: 3.352

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

Authors:  S J Ritchey; R W Young; E O Essary
Journal:  J Agric Food Chem       Date:  1972 Mar-Apr       Impact factor: 5.279

5.  Effect of grilling, roasting, and cooking on the natural hexachlorobenzene content of ovine meat.

Authors:  M P Conchello; A Herrera; A Ariño; R Lázaro; M C Pérez-Arquillué
Journal:  Bull Environ Contam Toxicol       Date:  1993-06       Impact factor: 2.151

Review 6.  Hexachlorocyclohexane (technical HCH and lindane).

Authors: 
Journal:  IARC Monogr Eval Carcinog Risk Chem Hum       Date:  1979-10
  6 in total
  1 in total

1.  DDT, DDT metabolites, and other organochlorines as affected by thermal processing in three commercial cuts of lamb.

Authors:  S Bayarri; P Conchello; A Ariño; R Lázaro; A Herrera
Journal:  Bull Environ Contam Toxicol       Date:  1994-04       Impact factor: 2.151
  1 in total

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