TETRACHLORODIBENZO-PARA-DIOXIN RESIDUE REDUCTION THROUGH COOKING PROCESSING OF RESTRUCTURED CARP FILLETS

被引：32

作者：

STACHIW, NC

ZABIK, ME

BOOREN, AM

ZABIK, MJ

机构：

[1] MICHIGAN STATE UNIV,FOOD SCI & HUMAN NUTR RES CTR,E LANSING,MI 48824

[2] MICHIGAN STATE UNIV,PESTICIDE RES CTR,E LANSING,MI 48824

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1988年 / 36卷 / 04期

关键词：

D O I：

10.1021/jf00082a046

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：848 / 852

页数：5

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