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：

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

共 15 条

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RITCHEY, SJ ;

YOUNG, RW ;

ESSARY, EO .

[13]

SCOTT ML, 1971, P CORNELL NUTRITION, P56

SMITH, WE ;

FUNK, K ;

ZABIK, ME .

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

[15]

YADRICK MK, 1971, J AGR FOOD CHEM, V19, P491, DOI 10.1021/jf60175a007