Influence of various cooking processes on the concentrations of PCDD/PCDFs, PCBs and PCDEs in foods

Food Control

Volumn 21, Issue 2, 2010, Pages 178-185

  Perelló, Gemma ^a   Martí Cid, Roser ^a   Castell, Victoria ^b   Llobet, Juan M ^c   Domingo, José L ^a  

^a INSTITUT D INVESTIGACIÓ SANITÀRIA PERE VIRGILI IISPV   (Spain)

^b Generalitat de Catalunya   (Spain)

^c Department of Public Health   (Spain)

Author keywords

Cooking processes; Food; Polychlorinated biphenyls (PCBs); Polychlorinated dibenzo p dioxins and dibenzofurans (PCDD PCDFs); Polychlorinated diphenyl ethers (PCDEs)

Indexed keywords

SOLANUM TUBEROSUM;

EID: 69849112395     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.05.003     Document Type: Article

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