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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Veterinary World
2017
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| 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 |