title: Organochlorine pesticide residues in meat of various species.
abstract: The quantity of organochlorine pesticides present in pork, rabbit, chicken, turkey and horse meat was determined. Levels of residual pesticide were rather higher in the latter three species than in the former two. They were not closely related to fat content.
authors: Istituto di Ispezione degli Alimenti, Universita di Parma, Parma, Italy.
authors: G
authors: G
authors: Madarena
authors: G
authors: G
authors: Dazzi
authors: G
authors: G
authors: Campanini
authors: E
authors: E
authors: Maggi