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

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Dioxins

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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  Mulvaney, D., & Robbins, P. (2011). Dioxins. In Green food: An A-to-Z guide (Vol. 1, pp. 131-132). SAGE Publications, Inc., https://dx.doi.org/10.4135/9781412971874.n46
  
  Mulvaney, Dustin, and Paul Robbins. "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. https://dx.doi.org/10.4135/9781412971874.n46.
  
  Mulvaney, D. and Robbins, P. 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: <https://dx.doi.org/10.4135/9781412971874.n46> [Accessed 21 May 2022].
  
  Mulvaney, Dustin and Paul Robbins. "Dioxins." Green Food: An A-to-Z Guide. Edited by Vol. 1. Thousand Oaks: SAGE Publications, Inc., 2011, pp. 131-32. SAGE Knowledge. 21 May 2022, doi: https://dx.doi.org/10.4135/9781412971874.n46.
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