SURVEY OF FOOD INGREDIENT-DDT REACTIONS UNDER THERMAL PROCESSING CONDITIONS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1972.tb02744.x/fullpdf
Reference8 articles.
1. Conversion of DDT to TDE in Canned Spinach
2. F.H. Getman, and F. Daniels, 1945 . "Outlines of Physical Chemistry ," p. 363 . John Wiley and Sons, Inc. New York, N.Y.
3. New Compounds. 1, 1-Di-(p-chlorophenyl)-1,2,2,2-tetrachloroethane
4. Inorganic Volumetric Analysis
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Chlorinated pesticide residues in meat and fat from animals raised in iran;Journal of the American Oil Chemist’s Society;1981-02
2. A comparison of the influence of thermal processing and broiling on naturally occurring and spiked residues of 1,1,1-trichloro-2,2-bis(p-chlorophenyl)ethane and its metabolites in ground beef;Journal of Agricultural and Food Chemistry;1979-11
3. Degradation of 1,1,1-trichloro-2,2-bis(p-chlorophenyl)ethane (DDT) in beef by canning and cooking;Journal of Agricultural and Food Chemistry;1976-05
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