Effect of Preparation and Cooking on Contaminant Distributions in Crustaceans : PCBs in Blue Crab

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dc.contributor.authorZabik, Mary E.
dc.contributor.authorHarte, Janice B.
dc.contributor.authorZabik, Matthew J.
dc.contributor.authorNew Jersey. Department of Environmental Protection and Energy
dc.date.accessioned2022-10-20T20:10:31Z
dc.date.available2022-10-20T20:10:31Z
dc.date.issued1991-12
dc.description.sponsorshipContract P32133en_US
dc.identifier.urihttps://hdl.handle.net/10929/106611
dc.language.isoen_USen_US
dc.publisherTrenton, N.J. : Department of Environmental Protection and Energyen_US
dc.rightsThe organization that has made the Item available reasonably believes that the Item is not restricted by copyright or related rights, but a conclusive determination could not be made. Please refer to the organization that has made the Item available for more information. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use.en_US
dc.subjectNew Jerseyen_US
dc.subjectPolychlorinated biphenyls - Toxicologyen_US
dc.subjectBlue crab - Effect of pesticides onen_US
dc.subjectShellfish as food - Contamination - Safety measuresen_US
dc.subjectCooking (Crabs) - Health aspectsen_US
dc.titleEffect of Preparation and Cooking on Contaminant Distributions in Crustaceans : PCBs in Blue Craben_US
dc.typeTechnical Reporten_US

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