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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
Lane, Larry G., Ammerman, Gayle R., Lane, Ralph H., Muir, William M.Volume:
27
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf60226a051
Date:
November, 1979
File:
PDF, 543 KB
english, 1979