Mercury, chromium, lead and organochlorine pesticide residues in some food products of animal origin: A review
- 31 October 1979
- journal article
- Published by Elsevier in Meat Science
- Vol. 3 (4), 309-319
- https://doi.org/10.1016/0309-1740(79)90007-x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Mercury in fish and shellfish A reviewInternational Journal of Food Science & Technology, 2007
- Quecksilber in FischenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1975
- Examination of the Layer Produced By Chromate ‘Passivation Treatments’ of TinplateBritish Corrosion Journal, 1975
- THE TOXIC POTENTIAL OF TRACE METALS IN FOODS. A ReviewJournal of Food Science, 1974
- LEAD POISONING–A DISEASE OF OUR TIMEJournal of Milk and Food Technology, 1972
- Mercury in the EnvironmentScientific American, 1971
- Pesticide residues in the total diet in CanadaPesticide Science, 1971
- Pesticide residues in foodstuffs in Great Britain. II.—Persistent organochlorine pesticide residues in selected foodsJournal of the Science of Food and Agriculture, 1966
- Abnormal trace metals in man—ChromiumJournal of Chronic Diseases, 1962
- Chromium(III) and the glucose tolerance factorArchives of Biochemistry and Biophysics, 1959