Hexachlorocyclohexane Residues in Meat Products after Processing von Ariño, A., Herrera, A., Conchello, M.P., Lazaro, R., Pérez, C.

Volltext

Levels of selected polychlorinated biphenyl congeners in total diet samples from Aragon, Spain von Lazaro, R, Herrera, A, Conchello, M.P, Arino, A.A, Bayarri, S, Yague, C, Peiro, J.M

Volltext

Organochlorine pesticide residues in Spanish meat products and meat of different species von Herrera, A, Arino, A.A, Conchello, M.P, Lazaro, R, Bayarri, S, Perez, C

Volltext

Hexachlorobenzene residues in Spanish meat products after cooking, curing, and long-term ripening von Arino, A.A. (University of Zaragoza, Zaragoza, Spain), Herrera, A, Conchello, M.P, Perez, C

Volltext

Effect of several kitchen treatments on hexachlorocyclohexane residues in ovine meat von Conchello, M.P, Herrera, A, Arino, A, Lazaro, R, Bayarri, S

Volltext

Effect of grilling, roasting, and cooking on the natural hexachlorobenzene content of ovine meat von CONCHELLO, M. P, HERRERA, A, ARINO, A, LAZARO, R, PEREZ-ARQUILLUE, C

Volltext