Effect of food processing on degradation of hexachlorocyclohexane and its isomers in milk

AIM: To study the effect of different food processing techniques on the degradation of organochlorine compounds (α, β, ɣ and δ hexachlorocyclohexane isomers (HCH)) residues in both natural and fortified samples of milk. MATERIALS AND METHODS: Raw milk samples are collected from the local areas of Hy...

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Detalles Bibliográficos
Autores principales: Singh, Sujatha, Nelapati, Krishnaiah
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Veterinary World 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5387652/
https://www.ncbi.nlm.nih.gov/pubmed/28435187
http://dx.doi.org/10.14202/vetworld.2017.270-275

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5387652/
https://www.ncbi.nlm.nih.gov/pubmed/28435187
http://dx.doi.org/10.14202/vetworld.2017.270-275

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