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Hexachlorobenzene Residues in Spanish Meat Products After Cooking, Curing, and Long-term Ripening.
J Food Prot. 1992 Nov;55(11):920-923. doi: 10.4315/0362-028X-55.11.920.
J Food Prot. 1992.
PMID: 31084064
Free article.
Organochlorine Pesticide Residues in Spanish Meat Products and Meat of Different Species.
Herrera A, Ariño AA, Conchello MP, Lazaro R, Bayarri S, Perez C.
Herrera A, et al. Among authors: conchello mp.
J Food Prot. 1994 May;57(5):441-444. doi: 10.4315/0362-028X-57.5.441.
J Food Prot. 1994.
PMID: 31121743
Free article.
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Levels of selected polychlorinated biphenyl congeners in total diet samples from Aragón, Spain.
Lazaro R, Herrera A, Conchello MP, Ariño AA, Bayarri S, Yagüe C, Peiro JM.
Lazaro R, et al. Among authors: conchello mp.
J Food Prot. 1999 Sep;62(9):1054-8. doi: 10.4315/0362-028x-62.9.1054.
J Food Prot. 1999.
PMID: 10492483
Free article.
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Effect of several kitchen treatments on hexachlorocyclohexane residues in ovine meat.
Conchello MP, Herrera A, Ariño A, Lazaro R, Bayarri S.
Conchello MP, et al.
Bull Environ Contam Toxicol. 1993 Oct;51(4):612-8. doi: 10.1007/BF00192181.
Bull Environ Contam Toxicol. 1993.
PMID: 7691283
No abstract available.
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Effect of grilling, roasting, and cooking on the natural hexachlorobenzene content of ovine meat.
Conchello MP, Herrera A, Ariño A, Lázaro R, Pérez-Arquillué MC.
Conchello MP, et al.
Bull Environ Contam Toxicol. 1993 Jun;50(6):828-33. doi: 10.1007/BF00209946.
Bull Environ Contam Toxicol. 1993.
PMID: 8495059
No abstract available.
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Red-legged partridges (Alectoris rufa) as bioindicators for persistent chlorinated chemicals in Spain.
Herrera A, Ariño A, Conchello MP, Lazaro R, Bayarri S, Yagüe C, Peiro JM, Aranda S, Simon MD.
Herrera A, et al. Among authors: conchello mp.
Arch Environ Contam Toxicol. 2000 Jan;38(1):114-20. doi: 10.1007/s002449910014.
Arch Environ Contam Toxicol. 2000.
PMID: 10556378
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