title: Effect of several kitchen treatments on hexachlorocyclohexane residues in ovine meat.
authors.affiliation: Department of Animal Production and Food Science (Veterinary Faculty), University of Zaragoza, Spain.
authors.forename: M P
authors.initials: MP
authors.lastname: Conchello
authors.forename: A
authors.initials: A
authors.lastname: Herrera
authors.forename: A
authors.initials: A
authors.lastname: Ariño
authors.forename: R
authors.initials: R
authors.lastname: Lazaro
authors.forename: S
authors.initials: S
authors.lastname: Bayarri
mesh_terms: D000818:Animals; D003296:Cooking; D001556:Hexachlorocyclohexane / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D010573:Pesticide Residues / Q000032:analysis*; D012756:Sheep
chemical_list: D010573:Pesticide Residues; D001556:Hexachlorocyclohexane