Language
English
German
^M
Dutch
Spanish
Title:
Reduction in Polychlorinated Dibenzodioxin and Dibenzofuran Residues in Hamburger Meat during Cooking
Source:
Journal of Agricultural and Food Chemistry [0021-8561] Petroske, E yr:1998
Basic
Full text
Full text available via
American Chemical Society Journals
Year:
Volume:
Issue:
Start Page:
Document delivery
Request document via
Library/Bibliothek
Users interested in this article also expressed an interest in the following:
description
1.
Hori, T.
"Effects of cooking on concentrations of polychlorinated dibenzo-p-dioxins and related compounds in fish and meat."
Journal of agricultural and food chemistry
53.22 (2005): 8820-8828.
description
2.
Carlson, Daniel L.
"Polychlorinated biphenyls in salmon and salmon feed: Global differences and bioaccumulation."
Environmental science & technology
39.19 (2005): 7389-7395.
description
3.
Zabik, ME.
"Pesticides and Total Polychlorinated Biphenyls in Chinook Salmon and Carp Harvested from the Great Lakes: Effects of Skin-on and Skin-off Processing and Selected Cooking Methods."
Journal of agricultural and food chemistry
43.4 (1995): 993-1001.
description
4.
Foran, Steven A.
"Global Assessment of Polybrominated Diphenyl Ethers in Farmed and Wild Salmon."
Environmental science & technology
38.19 (2004): 4945-4949.
description
5.
Shaw, Susan D.
"PCBs, PCDD Fs, and organochlorine pesticides in farmed Atlantic salmon from Maine, eastern Canada, and Norway, and wild salmon from Alaska."
Environmental science & technology
40.17 (2006): 5347-5354.
description
6.
Domingo, Jos L.
"Influence of cooking processes on the concentrations of toxic metals and various organic environmental pollutants in food: a review of the published literature."
Critical reviews in food science and nutrition
51.1 (2011): 29-37.
description
7.
Morzel, M.
"Sensory evaluation of lightly preserved salmon using free-choice profiling."
International journal of food science & technology
34.2 (1999): 115-123.
description
8.
GarciaRuiz, R.
"Phosphorus fractionation and mobility in the food and faeces of hatchery reared rainbow trout (Onchorhynchus mykiss)."
Aquaculture
145.1-4 (1996): 183-193.
description
9.
Sargent, John R R.
"Tailoring of Atlantic salmon (Salmo salar L.) flesh lipid composition and sensory quality by replacing fish oil with a vegetable oil blend."
Journal of agricultural and food chemistry
53.26 (2006): 10166-10178.
description
10.
Jacobs, Paul N.
"Investigation of Selected Persistent Organic Pollutants in Farmed Atlantic Salmon(Salmo salar), Salmon Aquaculture Feed, and Fish Oil Components of the Feed."
Environmental science & technology
36.13 (2002): 2797-2805.
Select All
Clear All
Save Citations
Select Format
ProCite
EndNote
RefWorks
Reference Manager
Submit citation export
Advanced
Author
Other articles by this author? -- in
GeoRef
author:
Petroske, E
Zaylskie, R G
Feil, V J
last name
initials
Other articles by this author? -- in
Online Contents Geosciences
author:
Petroske, E
Zaylskie, R G
Feil, V J
last name
initials
Other articles by this author? -- using
Web of Science
author:
Petroske, E
Zaylskie, R G
Feil, V J
last name
initials
Web Search
Find related information in
a Web Search Engine
Excite
Google
HotBot
Ixquick
ZOO
Ask
Yahoo!
Bing
Naver
Search Terms:
Search for related information in
Google Scholar
Article Title
Author Name
Journal Title
Other Search
Search Terms:
A service provided by the
Library of the Wissenschaftspark Albert Einstein
, Potsdam, Germany.
© 2005 SFX by Ex Libris Inc.