The Effects of Cooking on Chlorinated Hydrocarbon Pesticide Residues in Chicken Tissues.
- 1 March 1967
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 32 (2) , 238-240
- https://doi.org/10.1111/j.1365-2621.1967.tb01303.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Persistence of Chlorinated Hydrocarbon Insecticide Residues in Chicken Tissues and EggsPoultry Science, 1965
- DDT Antagonism to Dieldrin Storage in Adipose Tissue of RatsScience, 1964
- Problems Resulting from the Misuse of Lindane for Chigger Control on Turkey Ranges as Related to Residue in Edible Tissues12Journal of Economic Entomology, 1964
- Residues in Eggs and Tissues of Chickens on Rations Containing Low Levels of DDTPoultry Science, 1964
- Analysis of Egg Yolk and Poultry Tissues for Chlorinated Insecticide ResiduesPoultry Science, 1964
- Lindane in Eggs and Chicken Tissues 1Journal of Economic Entomology, 1961