title: Effects of cooking on levels of PCBs in the fillets of winter flounder.
authors.affiliation: U.S. Environmental Protection Agency (8623D), 401 M Street Southwest, Washington DC 20460, USA.
authors.forename: J
authors.initials: J
authors.lastname: Moya
authors.forename: K G
authors.initials: KG
authors.lastname: Garrahan
authors.forename: T M
authors.initials: TM
authors.lastname: Poston
authors.forename: G S
authors.initials: GS
authors.lastname: Durell
mesh_terms: D000818:Animals; D003296:Cooking; D005432:Flounder; D005506:Food Contamination / Q000032:analysis*; D006358:Hot Temperature; D008404:Massachusetts; D011078:Polychlorinated Biphenyls / Q000032:analysis*; D017747:Seafood / Q000032:analysis*
chemical_list: D011078:Polychlorinated Biphenyls