The effects of moist and dry heat cooking upon mercury levels in breast tissue and the distribution of mercury in organs of McGraw Mallard ducks administered methyl mercury chloride

Hough, Elizabeth Joy

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Michigan State University

The effects of moist and dry heat cooking upon mercury levels in breast tissue and the distribution of mercury in organs of McGraw Mallard ducks administered methyl mercury chloride

dc:creator Hough, Elizabeth Joy

dc:date1972

Abstract

dc:description

Thesis (M.S.)--Michigan State University. Dept. of Food Science and Human Nutrition, 1972

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Hough, Elizabeth Joy

Subjects

dc:subject × 2

Rights

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Statement dc:rights: In Copyright
Language dc:language: English

Identifiers

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Identifier: etd:10943
local:MSU_31293030827962
OAI identifier oai:identifier: oai:d.lib.msu.edu:etd_10943

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Harvested from: Michigan State University
Base URL: d.lib.msu.edu/oai
Last updated: 2026-07-24
Source record: OAI-PMH GetRecord

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citation

Hough, Elizabeth Joy. The effects of moist and dry heat cooking upon mercury levels in breast tissue and the distribution of mercury in organs of McGraw Mallard ducks administered methyl mercury chloride. 1972. https://doi.org/doi:10.25335/pc5t-d741

The effects of moist and dry heat cooking upon mercury levels in breast tissue and the distribution of mercury in organs of McGraw Mallard ducks administered methyl mercury chloride

Abstract

Author and committee

Subjects

Rights

Identifiers

Chain of custody

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