EFFECTS OF TRIMMING AND COOKING BY SEVERAL METHODS ON POLYCHLORINATED-BIPHENYLS (PCB) RESIDUES IN BLUEFISH

被引：12

作者：

ARMBRUSTER, G

GALL, KL

GUTENMANN, WH

LISK, DJ

机构：

[1] CORNELL UNIV,NEW YORK STATE COLL AGR & LIFE SCI,TOX CHEM LAB,TOWER RD,ITHACA,NY 14853

[2] COMMUN PROGRAMS CTR,NEW YORK STATE SEA GRANT EXTENS PROGRAM,DEER PK,NY 11729

[3] CORNELL UNIV,NEW YORK STATE COLL HUMAN ECOL,DIV NUTRIT SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD SAFETY | 1989年 / 9卷 / 04期

关键词：

D O I：

10.1111/j.1745-4565.1989.tb00523.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：235 / 244

页数：10

共 16 条

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[5]

NETTLETON JA, 1985, SEAFOOD NUTRITION

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[7]

RYAN G, 1985, NEW YORK STATE FIS 2

[8]

SKEA JC, 1981, SUMMARY FISH TRIMMIN

[9]

SKEA JC, 1979, INT ASS GREAT LAKES, V5, P153

[10] EFFECTS OF COOKING ON CONCENTRATIONS OF PCB AND DDT COMPOUNDS IN CHINOOK (ONCORHYNCHUS-TSHAWYTSCHA) AND COHO (O-KISUTCH) SALMON FROM LAKE-MICHIGAN [J].

SMITH, WE ;

FUNK, K ;

ZABIK, ME .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1973, 30 (05) :702-706

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