| 摘要 |
Chlorinated phenols, e.g. pentachlorophenol, are stabilized against degradation, including degradation to chlorinated dibenzo-p-dioxins, caused by heat and other adverse conditions, by combining with them stabilizing amounts of at least one stabilizer selected from the group consisting of high-boiling epoxides and epoxidized oils, drying oils, unsaturated fatty acids and unsaturated esters of fatty acids.
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