Cooking Methods and Heating Effects on DDT in Chicken Tissues
- 1 November 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (6) , 569-571
- https://doi.org/10.1111/j.1365-2621.1969.tb12091.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- The Effects of Cooking on Chlorinated Hydrocarbon Pesticide Residues in Chicken Tissues.Journal of Food Science, 1967
- 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
- Effect of Processing Methods and Amino Acid Supplementation on Dietary Utilization of Feather Meal Protein by ChicksPoultry Science, 1961
- Lindane Residues in Chickens and Eggs Following Poultry House SpraysJournal of Economic Entomology, 1961