Related Experiment Videos

Tetrachlorodibenzo-p-dioxin residue reduction by cooking/processing of fish fillets harvested from the Great Lakes

M E Zabik¹, M J Zabik

¹Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48823, USA.

Bulletin of Environmental Contamination and Toxicology

|August 1, 1995

Abstract

No abstract available in PubMed .

Related Concept Videos

Articles linked to this work by shared authors, journal, and citation graph.

Ozone and hydrogen peroxyacetic acid treatment to reduce or remove EBDCs and ETU residues in a solution.

Journal of agricultural and food chemistry·2001

Postharvest treatments for the reduction of mancozeb in fresh apples.

Journal of agricultural and food chemistry·2001

Reduction of azinphos-methyl, chlorpyrifos, esfenvalerate, and methomyl residues in processed apples.

Journal of agricultural and food chemistry·2000

Polychlorinated biphenyls, polybrominated biphenyls, and dioxin reduction during processing/cooking food.

Advances in experimental medicine and biology·1999

Polychlorinated dibenzo-p-dioxins (PCDDs) and dibenzofurans (PCDFs) in muscle and eggs of salmonid fishes from the Great Lakes.

Archives of environmental contamination and toxicology·1999

Concentrations and hazard assessment of organochlorine contaminants and mercury in smallmouth bass from a remote lake in the Upper Peninsula of Michigan.

Archives of environmental contamination and toxicology·1998

See all related articles