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Reduction of polychlorinated biphenyl (PCB) concentrations in carp (Cyprinus carpic) fillets through skin removal
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Mercury residues in duck breast tissue after moist and dry heat cooking
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Studies on the behavior of trace components in oils and fats during processing for edible use. II. Variation in the amount of PCB and organochlorine pesticides during the hydrogenating process
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Kanematsu, H., Maruyama, T., Niiya, I., Imamura, M., Suzuki, K., Kutsuwa, Y., Murase, I., and Matsumo, T. 1976. Studies on the behavior of trace components in oils and fats during processing for edible use. II. Variation in the amount of PCB and organochlorine pesticides during the hydrogenating process. J. Japan Oil Chem. Soc. 25: 42-46.
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Reduction of polychlorinated biphenyls in shrimp and eggs by freeze-drying techniques
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Polybrominated biphenyls in raw milk and processed dairy products
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Murata, T., Zabik, M.E., and Zabik, M.J. 1976. Polybrominated biphenyls in raw milk and processed dairy products. J. Dairy Sci. 60: 516-520.
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Distribution pattern and reduction of polychlorinated biphenyls (PCB) in blue fish Pomatomus saltatrix (Linnaeus) fillets through adipose tissue removal
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Sanders, M. and Haynes, B.L. 1988. Distribution pattern and reduction of polychlorinated biphenyls (PCB) in blue fish Pomatomus saltatrix (Linnaeus) fillets through adipose tissue removal. Bull. Environ. Contam. Toxicol. 41: 670-677.
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Effects of cooking on concentrations of PCB and DDT compounds in chinook (Oncorhychus tshawytscha) and coho (0. kisutch) salmon from Lake Michigan
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Smith, W.E., Funk, K., and Zabik, M.E. 1973. Effects of cooking on concentrations of PCB and DDT compounds in chinook (Oncorhychus tshawytscha) and coho (0. kisutch) salmon from Lake Michigan. J. Fish Res. Board Can. 30: 702-706.
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Polybrominated biphenyl levels in raw and cooked chicken and chicken broth
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Smith, S.K., Zabik, M.E., and Dawson, L.E. 1977. Polybrominated biphenyl levels in raw and cooked chicken and chicken broth. Poultry Sci. 56: 1289-1296.
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Tetrachlorodibenzo-p-dioxin residue reduction through cooking/processing of restructured carp fillets
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Stachiw, N.C., Zabik, M.E., Booren, A.M., and Zabik, M.J. 1988. Tetrachlorodibenzo-p-dioxin residue reduction through cooking/processing of restructured carp fillets. J. Agric. Food Chem. 36: 848-852.
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Polychlorinated biphenyl levels in raw and cooked chichen and chicken broth
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Zabik, M.E. 1974. Polychlorinated biphenyl levels in raw and cooked chichen and chicken broth. Poultry Sci.53: 1785-1790.
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Polychlorinated biphenyls, dieldrin and DDT in lake trout cooked by broiling, roasting or microwave
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Zabik, M.E., Hoojjat, P., and Weaver, C.M. 1979. Polychlorinated biphenyls, dieldrin and DDT in lake trout cooked by broiling, roasting or microwave. Bull. Environ. Contam. Toxicol. 21: 136-143.
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Polybrominated biphenyl congener levels and distribution patterns in raw and cooked beef
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Zabik, M.E., DeFouw, C., and Weaver, C.M. 1980. Polybrominated biphenyl congener levels and distribution patterns in raw and cooked beef. Arch. Environ. Contam. Toxicol. 9: 651-659.
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PCB and other xenobiotics in raw and cooked carp
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Zabik, M.E., Merrill, C., and Zabik, M.J. 1982. PCB and other xenobiotics in raw and cooked carp. Bull Environ. Contam. Toxicol 28: 710-715
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Effect of preparation and cooking on contaminant distributions in crustaceans: PCB in blue crab
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Zabik, M.E., Harte, J.B., Zabik, M.J., and Dickmann, G. 1992. Effect of preparation and cooking on contaminant distributions in crustaceans: PCB in blue crab. J. Agric. Food Chem. 40: 1197-1203.
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Zabik, M.E., Zabik, M.J., and Humphrey, H. 1994. Assessment of contaminants in five species of Great Lake fish at the dinner table. Final Report Part II. Congener Specific PCB and Dioxins. Great Lakes Protection Fund, Chicago, Ill.
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