Dioxin levels in raw and cooked liver, loin steaks, round, and patties from beef fed technical grade pentachlorophenol

  • Mary E. Zabik
  • Matthew J. Zabik
Article

Keywords

Waste Water Water Management Water Pollution Dioxin Technical Grade 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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References

  1. AMERICAN ASSOCIATION OF ANALYTICAL CHEMISTS: Washington, D.C. (1975).Google Scholar
  2. KINZELL, J. H., L. R. SHULL AND R. M. McKENZIE: Manuscript in preparation (1979).Google Scholar
  3. MAUL, R.E., K. FUNK, M. E. ZABIK, and M. J. ZABIK: J. Am. Dietet. Assoc.59, 481 (1971).Google Scholar
  4. YADRICK, M. K., K. FUNK, and M. E. ZABIK: J. Agric. Fd. Chem.19, 491 (1971).Google Scholar
  5. ZABIK, M. E.: Poultry Sci.53, 1785 (1974).Google Scholar

Copyright information

© Springer-Verlag New York Inc. 1980

Authors and Affiliations

  • Mary E. Zabik
    • 2
    • 1
  • Matthew J. Zabik
    • 2
  1. 1.Department of Food Science and Human NutritionMichigan State UniversityEast Lansing
  2. 2.Pesticide Research CenterMichigan State UniversityEast Lansing

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