Authors: CONCHELLO MP HERRERA A ARINO A LAZARO R PEREZARQUILLUE MC

Citation: Mp. Conchello et al., EFFECT OF GRILLING, ROASTING, AND COOKING ON THE NATURAL HEXACHLOROBENZENE CONTENT OF OVINE MEAT, Bulletin of environmental contamination and toxicology, 50(6), 1993, pp. 828-833