Effect of grilling, roasting, and cooking on the natural hexachlorobenzene content of ovine meat

✍ Scribed by M. P. Conchello; A. Herrera; A. Ariño; R. Lázaro; M. C. Pérez-Arquillué

• Book ID: 112280481
• Publisher: Springer
• Year: 1993
• Tongue: English
• Weight: 342 KB
• Volume: 50
• Category: Article
• ISSN: 0007-4861
• DOI: 10.1007/bf00209946