|
Citation/References: |
Pitt, W.C., M. Higashi, and T.M. Primus. 2011. The effect of cooking on diphacinone residues related to human consumption of feral pig tissues. Food and Chemical Toxicology 49(9):2030-2034. doi: 10.1016/j.fct.2011.05.014 |
|
|
Rights: |
The NWRC Library has made digital copies of these published papers available on this website as part of its effort to disseminate research findings. Copies of the papers are to be used for noncommercial, personal, and educational purposes only. |