DIELDRIN RESIDUES IN SAUSAGE PATTIES COOKED BY THREE METHODS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1971.tb15143.x/fullpdf
Reference9 articles.
Cited by 8 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. Sulfamethazine and its metabolites in pork: effects of cooking and gastrointestinal absorption of residues;Journal of Agricultural and Food Chemistry;1992-09
2. Effects of processing and cooking on PBB residues.;Environmental Health Perspectives;1978-04
3. EFFECTS OF PROCESSING AND COOKING ON PBB RESIDUES;ENVIRON HEALTH PERSP;1978
4. INFLUENCE OF THERMAL PROCESSING AND COOKING METHODS ON NATURALLY OCCURRING RESIDUES OF DDT AND ITS METABOLITES IN BEEF;Journal of Food Science;1978-01
5. Polybrominated Biphenyl Levels in Raw and Cooked Chicken and Chicken Broth;Poultry Science;1977-07
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