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Influence of Meat Processing and Meat Starter Microorganisms on the Degradation of Organochlorine Contaminants

✍ Scribed by Bayarri, Susana; Herrera, Antonio; Conchello, M. Pilar; Ariño, Agustín A.; Lázaro, Regina; Yagüe, Cristina

Book ID
126424843
Publisher
American Chemical Society
Year
1998
Tongue
English
Weight
60 KB
Volume
46
Category
Article
ISSN
0021-8561

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Evaluation of an Analytical Method for an in-vitro Study of Degradation of Organochlorine Compounds by ‘Meat Starter’ Micro-organisms
✍ Bayarri, Susana; Conchello, Pilar; Ariño, Agustín A.; Lázaro, Regina; Herrera, A 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 359 KB 👁 2 views

The method of analysis employed in an in-vitro study on degradation of organochlorine compounds by meat starter micro-organisms was evaluated using the recommendations made by the Food and Drug Administration (FDA). Recoveries of the organochlorine pesticides a-, band c-hexachlorocyclohexane, hexac