Literature DB >> 8495059

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

M P Conchello1, A Herrera, A Ariño, R Lázaro, M C Pérez-Arquillué.   

Abstract

Entities:  

Mesh：

Substances：

Year:  1993        PMID： 8495059     DOI： 10.1007/BF00209946

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


× No keyword cloud information.
  3 in total

1.  Organochlorine residues in human adipose tissue of the population of Zaragoza (Spain).

Authors:  A Ferrer; M A Bona; M Castellano; J To-Figueras; M Brunet
Journal:  Bull Environ Contam Toxicol       Date:  1992-04       Impact factor: 2.151

2.  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

3.  [Presence of synthetic hexachlorobenzene fungicide (HCB) in human adipose tissue in Spain].

Authors:  R Pozo Lora; A Herrera Marteache; L M Polo Villar; M Jodral Villarejo; J Mallol Escobar; G Polo Villar
Journal:  Rev Sanid Hig Publica (Madr)       Date:  1978 Sep-Oct
  3 in total
  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.  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
  2 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.