Polychlorinated biphenyl reduction in lake trout by irradiation and broiling
- 1 December 1979
- journal article
- Published by Springer Nature in Bulletin of Environmental Contamination and Toxicology
- Vol. 22 (1) , 807-812
- https://doi.org/10.1007/bf02027029
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Polychlorinated biphenyls, dieldrin and ddt in lake trout cooked by broiling, roasting or microwaveBulletin of Environmental Contamination and Toxicology, 1979
- REDUCTION OF POLYCHLORINATED BIPHENYLS IN SHRIMP BY PHYSICAL AND CHEMICAL METHODSJournal of Food Science, 1976
- Polychlorinated Biphenyl Levels in Raw and Cooked Chicken and Chicken BrothPoultry Science, 1974
- Effects of Cooking on Concentrations of PCB and DDT Compounds in Chinook (Oncorhynchus tshawytscha) and Coho (O. kisutch) Salmon from Lake MichiganJournal of the Fisheries Research Board of Canada, 1973
- Multiple Range Tests for Correlated and Heteroscedastic MeansBiometrics, 1957