SAGE Reference - Green Food: An A-to-Z Guide

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Dioxins

By: Andrew Jackson Waskey
In: Green Food: An A-to-Z Guide
Edited by: Dustin Mulvaney & Paul Robbins
Subject:Environmental Technology, Policy & Management, Environmental Policy

There are hundreds of chemical compounds that are included in the catch-all term dioxin. These compounds have had widespread uses in industry and agriculture. They are some of the most toxic chemicals known, do not break down readily in the environment, ...

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  Waskey, A. (2011). Dioxins. In D. Mulvaney, & P. Robbins (Eds.), Green food: An A-to-Z guide (pp. 131-132). SAGE Publications, Inc., https://www.doi.org/10.4135/9781412971874.n46
  
  Waskey, Andrew Jackson. "Dioxins." In Green Food: An A-to-Z Guide, edited by Mulvaney, Dustin, and Paul Robbins, 131-32. Thousand Oaks, CA: SAGE Publications, Inc., 2011. http://dx.doi.org/10.4135/9781412971874.n46.
  
  Waskey, A. 2011. Dioxins. In: Dustin Mulvaney and Paul Robbins Editors, 2011. Green Food: An A-to-Z Guide, Thousand Oaks, CA: SAGE Publications, Inc. pp. 131-132 Available at: <http://www.doi.org/10.4135/9781412971874.n46> [Accessed 7 May 2021].
  
  Waskey, Andrew Jackson. "Dioxins." Green Food: An A-to-Z Guide. Edited by Dustin Mulvaney and Paul Robbins. Thousand Oaks: SAGE Publications, Inc., 2011, pp. 131-32. SAGE Knowledge. 7 May 2021, doi: http://www.doi.org/10.4135/9781412971874.n46.
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