Effects of processing and cooking on PBB residues.

To study the effect of processing on polybrominated biphenyl (PBB) levels, milk from four dairy herds containing less than 0.3 ppm (fat basis) of physiologically incorporated PBBs was presented individually into cream, skim milk, butter, and stirred curd cheese. Pasteurized and freeze-dried whole mi...

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Detalles Bibliográficos
Autores principales: Zabik, M E, Johnson, T M, Smith, S
Formato: Texto
Lenguaje:English
Publicado: 1978
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1637488/
https://www.ncbi.nlm.nih.gov/pubmed/210000

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1637488/
https://www.ncbi.nlm.nih.gov/pubmed/210000

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