Reduction of pesticide residues in food crops by processing-Reference-Cited by-同舟云学术

Reduction of pesticide residues in food crops by processing

Published:1975 Issue: Volume: Page:43-54
ISSN:
Container-title:Residue Reviews
language:
Short-container-title:

Author:

Geisman J. R.

Publisher

Springer New York

Link

http://link.springer.com/content/pdf/10.1007/978-1-4612-9857-1_2.pdf

Reference37 articles.

1. Bohm, R. O., F. C. Lamb, L. D. Lewis, and D. C. White: Insecticide residue studies on raw and canned green beans. Nat. Canners Assoc. Res. Rpt. No. 13600-C (1950).

2. Brittin, W. A., and J. D. Fairing: A study of the effects of processing on spray residues. J. Assoc. Offic. Anal. Chemists 33, 599 (1950).

3. Carlin, A. F., E. T. Hebbs, and P. A. Dahm: Insecticide residues and sensory evaluation of canned and frozen snap beans field-sprayed with Guthion and DDT. Food Technol. 20, 80 (1966).

4. Carter, R. H., P. E. Huranks, H. D. Mann, L. M. Alexander, and G. E. Schopmeyer: Effect of cooking on the DDT content of beef. Science 107, 347 (1948).

5. Chen, S. C., J. L. Collins, I. E. McCarty, and M. R. Johnson: Blanching of white potatoes by microwave energy followed by boiling water. J. Food Sci. 36, 742 (1971).

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