EFFECT OF GRILLING, ROASTING, AND COOKING ON THE NATURAL HEXACHLOROBENZENE CONTENT OF OVINE MEAT

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
Citations number
14
Journal title
Bulletin of environmental contamination and toxicology → ACNP
ISSN journal
00074861
Volume
50
Issue
6
Year of publication
1993
Pages
828 - 833
Database
ISI
SICI code
0007-4861(1993)50:6<828:EOGRAC>2.0.ZU;2-K