THE EFFECTS OF SEVERAL METHODS OF FISH PREPARATION ON RESIDUES OF POLYCHLORINATED BIPHENYLS AND SENSORY CHARACTERISTICS IN STRIPED BASS
- 1 October 1987
- journal article
- research article
- Published by Wiley in Journal of Food Safety
- Vol. 8 (4) , 235-243
- https://doi.org/10.1111/j.1745-4565.1987.tb00572.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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