Cargando…
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...
| Autores principales: | , , |
|---|---|
| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
1978
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1637488/ https://www.ncbi.nlm.nih.gov/pubmed/210000 |