Effect of several kitchen treatments on hexachlorocyclohexane residues in ovine meat.

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作者信息

Conchello M P, Herrera A, Ariño A, Lazaro R, Bayarri S

机构信息

Department of Animal Production and Food Science (Veterinary Faculty), University of Zaragoza, Spain.

出版信息

Bull Environ Contam Toxicol. 1993 Oct;51(4):612-8. doi: 10.1007/BF00192181.

DOI:10.1007/BF00192181

PMID:7691283

Abstract

摘要

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引用本文的文献

DDT, DDT metabolites, and other organochlorines as affected by thermal processing in three commercial cuts of lamb.在三种市售羊肉切块中，经热处理后受影响的滴滴涕、滴滴涕代谢物及其他有机氯化合物。

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本文引用的文献

Influence of processing on the degradation of pesticides in meat products.加工对肉制品中农药降解的影响。

Meat Sci. 1979 Apr;3(2):97-108. doi: 10.1016/0309-1740(79)90012-3.

Effect of grilling, roasting, and cooking on the natural hexachlorobenzene content of ovine meat.烧烤、烘焙和烹饪对羊肉中天然六氯苯含量的影响。

Bull Environ Contam Toxicol. 1993 Jun;50(6):828-33. doi: 10.1007/BF00209946.

Effects of heating and cooking method on chlorinated hydrocarbon residues in chicken tissues.加热和烹饪方法对鸡肉组织中氯代烃残留量的影响。

J Agric Food Chem. 1972 Mar-Apr;20(2):291-3. doi: 10.1021/jf60180a017.

Lindane, dieldrin and DDT residues in raw and cooked chicken and chicken broth.生鸡肉、熟鸡肉及鸡汤中林丹、狄氏剂和滴滴涕的残留量。

Poult Sci. 1972 Mar;51(2):470-5. doi: 10.3382/ps.0510470.

Determination of organochlorine insecticide residues in fatty foodstuffs using a clean-up technique based on a single column of activated alumina.

J Chromatogr. 1977 Jul 21;137(2):405-23. doi: 10.1016/s0021-9673(00)81363-1.

Hexachlorocyclohexane (technical HCH and lindane).六氯环己烷（工业用六氯环己烷和林丹）。

IARC Monogr Eval Carcinog Risk Chem Hum. 1979 Oct;20:195-239.

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