title: Tetrachlorodibenzo-p-dioxin residue reduction by cooking/processing of fish fillets harvested from the Great Lakes.
authors.affiliation: Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48823, USA.
authors.forename: M E
authors.initials: ME
authors.lastname: Zabik
authors.forename: M J
authors.initials: MJ
authors.lastname: Zabik
mesh_terms: D000818:Animals; D001492:Bass; D002347:Carps; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry; D006114:Great Lakes Region; D010473:Perciformes; D010573:Pesticide Residues / Q000378:metabolism* / Q000633:toxicity; D000072317:Polychlorinated Dibenzodioxins / Q000378:metabolism* / Q000633:toxicity; D012474:Salmon; D013696:Temperature; D014337:Trout; D014481:United States; D014484:United States Environmental Protection Agency
chemical_list: D010573:Pesticide Residues; D000072317:Polychlorinated Dibenzodioxins