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PCBs and other xenobiotics in raw and cooked carp

Journal Article · · Bull. Environ. Contam. Toxicol.; (United States)
DOI:https://doi.org/10.1007/BF01605640· OSTI ID:5722118
; ;

The effect of cooking on PCBs and DDT compounds was determined in fillets from carp ranging from 3.0 to 4.9 Kg. Cooking methods included were: poaching, roasting, deep fat frying, charbroiling and cooking by microwave. (JMT)

Research Organization:
Michigan State Univ., East Lansing
OSTI ID:
5722118
Journal Information:
Bull. Environ. Contam. Toxicol.; (United States), Journal Name: Bull. Environ. Contam. Toxicol.; (United States) Vol. 28:6; ISSN BECTA
Country of Publication:
United States
Language:
English

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Related Subjects

560305* -- Chemicals Metabolism & Toxicology-- Vertebrates-- (-1987)
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
ANIMALS
AQUATIC ORGANISMS
AROMATICS
BIOLOGICAL ACCUMULATION
CHEMICAL ANALYSIS
CHLORINATED AROMATIC HYDROCARBONS
DDT
FISHES
FOOD PROCESSING
HALOGENATED AROMATIC HYDROCARBONS
INSECTICIDES
MEASURING METHODS
ORGANIC CHLORINE COMPOUNDS
ORGANIC COMPOUNDS
ORGANIC HALOGEN COMPOUNDS
PESTICIDES
PROCESSING
RESPONSE MODIFYING FACTORS
TEMPERATURE EFFECTS
VERTEBRATES