Abstract
Changes induced by different cooking processes in levels of HCH and HCH isomers were investigated.Meat samples were analyzed (pork neck). Samples of raw and cooked (cold smoked, hot smoked and pasteurized, grill, baked and pressure cooked) were analyzed. 
 There were some variations in the concentrations of HCH and HCH isomers before and after preparation. The results of this study show that, in general, cooking processes are a means to reduce the HCH and HCH isomers in fatty foods.
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Schedule a callMore From: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture
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