title: Pesticides and total polychlorinated biphenyls residues in raw and cooked walleye and white bass 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
authors.forename: A M
authors.initials: AM
authors.lastname: Booren
authors.forename: S
authors.initials: S
authors.lastname: Daubenmire
authors.forename: M A
authors.initials: MA
authors.lastname: Pascall
authors.forename: R
authors.initials: R
authors.lastname: Welch
authors.forename: H
authors.initials: H
authors.lastname: Humphrey
mesh_terms: D000818:Animals; D001492:Bass / Q000378:metabolism; D005399:Fishes / Q000378:metabolism*; D005506:Food Contamination; D005511:Food Handling; D005618:Fresh Water; D010571:Pest Control; D010573:Pesticide Residues / Q000378:metabolism*; D010575:Pesticides / Q000378:metabolism*; D011078:Polychlorinated Biphenyls / Q000378:metabolism*; D014874:Water Pollutants, Chemical / Q000378:metabolism*
chemical_list: D010573:Pesticide Residues; D010575:Pesticides; D014874:Water Pollutants, Chemical; D011078:Polychlorinated Biphenyls