CHEMICAL AND THERMAL EFFECTS ON PARATHION RESIDUES ON SPINACH

被引：4

作者：

ARCHER, TE ^{[1
]}

机构：

[1] UNIV CALIF,DEPT ENVIRONM TOXICOL,DAVIS,CA 95616

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb00527.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：677 / 680

页数：4

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[1] EFFECT OF FROZEN STORAGE ON PARATHION RESIDUES
BECKMAN, H
THORNBURG, W
[J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (04) : 656 - +
[2] EFFECT OF A PHOSPHATE BUFFER AND MAGNESIUM CARBONATE ON QUALITY ATTRIBUTES OF COOKED GREEN VEGETABLES
CLYDESDALE, FM
GOODMAN, AW
FRANCIS, FJ
[J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1971, 34 (02): : 78 - +
[3] EFFECT OF HEAT PROCESSING AND STORAGE ON PESTICIDE RESIDUES IN SPINACH AND APRICOTS
ELKINS, ER
FARROW, RP
KIM, ES
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) : 286 - +
[4] REMOVAL OF DDT PARATHION AND CARBARYL FROM SPINACH BY COMMERCIAL AND HOME PREPARATIVE METHODS
LAMB, FC
FARROW, RP
ELKINS, ER
KIMBALL, JR
COOK, RW
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (06) : 967 - &