POLYCHLORINATED BIPHENYL LEVELS IN RAW AND COOKED CHICKEN AND CHICKEN BROTH

被引：14

作者：

ZABIK, ME ^{[1
]}

机构：

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

来源：

POULTRY SCIENCE | 1974年 / 53卷 / 05期

关键词：

D O I：

10.3382/ps.0531785

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1785 / 1790

页数：6

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