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-Reference-Cited by-同舟云学术

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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

Published:1979-11 Issue:6 Volume:27 Page:1156-1159
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lane Larry G.,Ammerman Gayle R.,Lane Ralph H.,Muir William M.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf60226a051

Cited by 2 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. Detection of cyclodiene pesticide residues in buffalo meat and effect of cooking on residual level of endosulfan;Journal of Food Science and Technology;2010-06

2. Heat transfer and temperature of foods during processing∗;C R C Critical Reviews in Food Science and Nutrition;1981-04

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