Effect of grilling, roasting, and cooking on the natural hexachlorobenzene content of ovine meat.
Department of Animal Production and Food Science, Veterinary Faculty, University of Zaragoza, Spain.
M P
MP
Conchello
A
A
Herrera
A
A
Ariño
R
R
Lázaro
M C
MC
Pérez-Arquillué
D000818:Animals; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D006581:Hexachlorobenzene / Q000032:analysis*; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D012756:Sheep
D006581:Hexachlorobenzene