Nahla Hamada Magd Khalil1*, Ihab Mahmoud Helal2, El-Desoky Hassan Ibrahim Dorrah1, Soad Ahmed Soliman Ismail3
...ffect of heat treatment (microwaving, roasting and boiling) for DDD residues showed reduction percentages of 81.13%, 60.38%, and 79.25%, respectively. While DDE residues showed reduction percentages of 100%, 57.14%, and 71.43%, respectively. On the other hand, DDT residue was completely reduced in all cooking methods (100%). Heptachlor reduction by roasting was 86.36%, and completely reduced by microwaving and boiling. Hepta...
