A comparison of the influence of thermal processing and broiling on naturally occurring and spiked residues of 1,1,1-trichloro-2,2-bis(p-chlorophenyl)ethane and its metabolites in ground beef

A comparison of the influence of thermal processing and broiling on naturally occurring and spiked residues of 1,1,1-trichloro-2,2-bis(p-chlorophenyl)ethane and its metabolites in ground beef

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Veröffentlicht in:Journal of agricultural and food chemistry 1979-11, Vol.27 (6), p.1156-1159
Hauptverfasser: Lane, Larry G, Ammerman, Gayle R, Lane, Ralph H, Muir, William M
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Sprache:eng
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container_end_page 1159
container_issue 6
container_start_page 1156
container_title Journal of agricultural and food chemistry
container_volume 27
creator Lane, Larry G
Ammerman, Gayle R
Lane, Ralph H
Muir, William M
description
doi_str_mv 10.1021/jf60226a051
format Article
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ispartof Journal of agricultural and food chemistry, 1979-11, Vol.27 (6), p.1156-1159
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title A comparison of the influence of thermal processing and broiling on naturally occurring and spiked residues of 1,1,1-trichloro-2,2-bis(p-chlorophenyl)ethane and its metabolites in ground beef
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