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Organochlorine residues in the Tunisian market basket
1Département de Chimie, Faculté des Sciences, Campus Universitaire--Le Belvédère, Tunis, Tunisia.
Acta Biologica Hungarica
|January 1, 1987
Abstract:
This paper provides preliminary findings on organochlorine residues in Tunisian foodstuffs, i.e.: butter, milk, cheese, fish, canned tuna and sardines, beef, egg yolk, chicken and beef liver. The techniques used are HPLC, MS-GC, ECD-GC.