Reduction in Polychlorinated Dibenzodioxin and Dibenzofuran Residues in Hamburger Meat during Cooking

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 8, 1998, Pages 3280-3284

  Petroske, E ^a,b   Zaylskie, R G ^a   Feil, V J ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b NONE   (United States)

Author keywords

2,3,7,8 TCDD; Cooking; Dioxins; Furans; Residues

Indexed keywords

ANIMALIA;

EID: 0000639373     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980024d     Document Type: Article

References (18)

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