Dioxin levels in raw and cooked liver, loin steaks, round, and patties from beef fed technical grade pentachlorophenol
- 1 December 1980
- journal article
- Published by Springer Nature in Bulletin of Environmental Contamination and Toxicology
- Vol. 24 (1) , 344-349
- https://doi.org/10.1007/bf01608120
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Polychlorinated Biphenyl Levels in Raw and Cooked Chicken and Chicken BrothPoultry Science, 1974
- Dieldrin Residues and Cooking Losses in Pork Loins1Journal of the American Dietetic Association, 1971
- Dieldrin residues in bacon cooked by two methodsJournal of Agricultural and Food Chemistry, 1971