Effect of grilling, roasting, and cooking on the natural hexachlorobenzene content of ovine meat.

v1

Type:Journal Article

0 views

[![NobleID](https://www.nobleid.org/api/badge/2AC2485E.svg?ark=w1%2F20260515%2F2AC2485E)](https://nobleid.org/work/w1/20260515/2AC2485E)

ARK Inflections

Bibliometric Analysis

Impact metrics, research fronts, co-authorship networks →

Authors & Claims

Paper Authors