Organochlorine residues in the Tunisian market basket

This paper provides preliminary findings on organochlorine residues in Tunisian foodstuffs, i.e.: butter, milk, cheese, fish, canned tuna and sardines, beef, egg yolk, chicken and beef liver. The techniques used are HPLC, MS-GC, ECD-GC.

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Bibliographic Details
Published in:	Acta biologica Hungarica Vol. 38; no. 1; p. 101
Main Authors:	Driss, M R, Bouguerra, M L
Format:	Journal Article
Language:	English
Published:	Hungary 1987
Subjects:	Food Contamination - analysis Hydrocarbons, Chlorinated Insecticides - analysis Pesticide Residues - analysis Tunisia Tunisia
Online Access:	Get more information
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Summary:	This paper provides preliminary findings on organochlorine residues in Tunisian foodstuffs, i.e.: butter, milk, cheese, fish, canned tuna and sardines, beef, egg yolk, chicken and beef liver. The techniques used are HPLC, MS-GC, ECD-GC.
ISSN:	0236-5383