ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effects of two thermal processes and two cooking methods (broiling and microwave) on natural residues of DDT and its metabolites in beef were studied. Residue analysis was performed by aluminum oxide cleanup of fat and electron capture gas chromatography. Similar residue losses resulted from broiling, microwave preparation, and processing beef at 104°C for 342 min. Less residue loss occurred when beef was processed at 127°C for 66 min.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb09762.x
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