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Dioxin Levels in Raw and Cooked Liver, Loin Steaks, Round, and Patties from Beef Fed Technical Grade Pentachlorophenol

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Citation

Zabik, Mary E. and Matthew J. Zabik. 1980. “Dioxin Levels in Raw and Cooked Liver, Loin Steaks, Round, and Patties from Beef Fed Technical Grade Pentachlorophenol.” Special Collections, USDA National Agricultural Library. Accessed December 30, 2024, https://www.nal.usda.gov/exhibits/speccoll/items/show/4548.