Effect of food processing on degradation of hexachlorocyclohexane and its isomers in milk

Abstract

AIM To study the effect of different food processing techniques on the degradation of organochlorine compounds (α, β, ɣ and δ hexachlorocyclohexane isomers (HCH)) residues in both natural and fortified samples of milk. MATERIALS AND METHODS Raw milk samples are collected from the local areas of Hyderabad, India. Naturally and fortified milk samples (HCH… (More)
DOI: 10.14202/vetworld.2017.270-275

Topics

Figures and Tables

Sorry, we couldn't extract any figures or tables for this paper.