Acomparison of the influence of thermal processing and broiling on naturally occurring and spiked residues of 1,1,1-trichloro-2,2-bis(p-chlorophenyl)ethane and its metabolites in ground beef.
D000818:Animals; D002417:Cattle; D003634:DDT / Q000032:analysis*; D003633:Dichlorodiphenyl Dichloroethylene / Q000032:analysis; D003632:Dichlorodiphenyldichloroethane / Q000032:analysis; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D010573:Pesticide Residues / Q000032:analysis*
D010573:Pesticide Residues; D003633:Dichlorodiphenyl Dichloroethylene; D003634:DDT; D003632:Dichlorodiphenyldichloroethane