150 Hybro chicken 40 weeks old were divided into three groups, the first group served as control, the second was given orally a mixture of chlorinated pesticides (lindane, dieldrin, DDT, DDE, DDD, heptachlor and heptachlor Epoxide) and the third group was given orally chlorypyrifos (organo phosphate insecticides). The levels of the residues of the chlorinated pesticides in abdominal fat, Drumstick, Breast and liver of cooked chicken were compared with the levels in the raw samples. The different cooking methods lead to great reduction in pesticide residues. The greatest reduction was done by pressure, followed by frying and least by boiling. Also, the different coking methods lead to great reduction of chlorpyrifos in the examined samples.
ABD EL-MONEM, K., & SAAD, S. (1999). EFFECT OF COOKING PROCESS ON PESTICIDE RESIDUES IN POULTRY TISSUES. Veterinary Medical Journal (Giza), 47(1), 11-18. doi: 10.21608/vmjg.1999.370625
MLA
Kh ABD EL-MONEM; S SAAD. "EFFECT OF COOKING PROCESS ON PESTICIDE RESIDUES IN POULTRY TISSUES". Veterinary Medical Journal (Giza), 47, 1, 1999, 11-18. doi: 10.21608/vmjg.1999.370625
HARVARD
ABD EL-MONEM, K., SAAD, S. (1999). 'EFFECT OF COOKING PROCESS ON PESTICIDE RESIDUES IN POULTRY TISSUES', Veterinary Medical Journal (Giza), 47(1), pp. 11-18. doi: 10.21608/vmjg.1999.370625
VANCOUVER
ABD EL-MONEM, K., SAAD, S. EFFECT OF COOKING PROCESS ON PESTICIDE RESIDUES IN POULTRY TISSUES. Veterinary Medical Journal (Giza), 1999; 47(1): 11-18. doi: 10.21608/vmjg.1999.370625
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