EFFECTS OF TRIMMING AND COOKING BY SEVERAL METHODS ON POLYCHLORINATED BIPHENYLS (PCB) RESIDUES IN BLUEFISH
Author:
Publisher
Wiley
Subject
Microbiology,Food Science,Parasitology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4565.1989.tb00523.x/fullpdf
Reference16 articles.
1. THE EFFECTS OF SEVERAL METHODS OF FISH PREPARATION ON RESIDUES OF POLYCHLORINATED BIPHENYLS AND SENSORY CHARACTERISTICS IN STRIPED BASS
2. Polychlorinated biphenyls in sediments of the tidal Hudson River, New York
3. Reduction of polychlorinated biphenyl (pcb) concentrations in carp (Cyprinus carpio) fillets through skin removal
4. Polychlorinated biphenyls in the Hudson river (Hudson Falls-Fort Edward, New York state)
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