Effects of heating and cooking method on chlorinated hydrocarbon residues in chicken tissues.
D000818:Animals; D002645:Chickens / Q000032:analysis*; D003296:Cooking; D006358:Hot Temperature; D006846:Hydrocarbons, Halogenated / Q000032:analysis*; D007306:Insecticides / Q000032:analysis*; D008460:Meat / Q000032:analysis*
D006846:Hydrocarbons, Halogenated; D007306:Insecticides