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INFLUENCE OF THERMAL PROCESSING AND COOKING METHODS ON NATURALLY OCCURRING RESIDUES OF DDT AND ITS METABOLITES IN BEEF

✍ Scribed by L. G. LANE; G. R. AMMERMAN; R. H. LANE

Book ID: 108803457
Publisher: Institute of Food Technologists
Year: 1978
Tongue: English
Weight: 543 KB
Volume: 43
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1978.tb09762.x

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