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Effect of grilling, roasting, and cooking on the natural hexachlorobenzene content of ovine meat

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Authors and Affiliations

  1. Department of Animal Production and Food Science, Veterinary Faculty, University of Zaragoza, Miguel Servet, 177, 50013, Zaragoza, Spain

    M. P. Conchello, A. Herrera, A. Ariño, R. Lázaro & M. C. Pérez-Arquillué

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  1. M. P. Conchello
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  2. A. Herrera
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  3. A. Ariño
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  4. R. Lázaro
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  5. M. C. Pérez-Arquillué
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Conchello, M.P., Herrera, A., Ariño, A. et al. Effect of grilling, roasting, and cooking on the natural hexachlorobenzene content of ovine meat. Bull. Environ. Contam. Toxicol. 50, 828–833 (1993). https://doi.org/10.1007/BF00209946

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  • DOI: https://doi.org/10.1007/BF00209946

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