通过辐照和烤制降低湖红点鲑体内的多氯联苯含量 - Suppr

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Polychlorinated biphenyl reduction in lake trout by irradiation and broiling.

作者信息

Cichy R F, Zabik M E, Weaver C M

出版信息

Bull Environ Contam Toxicol. 1979 Aug;22(6):807-12. doi: 10.1007/BF02027029.

DOI:10.1007/BF02027029

PMID:114259

Abstract

摘要

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Polychlorinated biphenyl reduction in lake trout by irradiation and broiling.通过辐照和烤制降低湖红点鲑体内的多氯联苯含量

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引用本文的文献

Effect of gamma irradiation on a PCB mixture in organic solvent.γ辐射对有机溶剂中多氯联苯混合物的影响。

Bull Environ Contam Toxicol. 1990 Apr;44(4):549-54. doi: 10.1007/BF01700874.

本文引用的文献

Polychlorinated biphenyl levels in raw and cooked chicken and chicken broth.生鸡肉、熟鸡肉及鸡汤中的多氯联苯水平。

Poult Sci. 1974 Sep;53(5):1785-90. doi: 10.3382/ps.0531785.

Polychlorinated biphenyls, dieldrin and DDT in lake trout cooked by broiling, roasting or microwave.通过烤、烘或微波烹制的湖鳟中的多氯联苯、狄氏剂和滴滴涕。

Bull Environ Contam Toxicol. 1979 Jan;21(1-2):136-43. doi: 10.1007/BF01685401.

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