Fungicidal residues on and in Egyptian oranges

Author:

Abd-Allah M. A.,Abu-Salem F. M.,Ismail F. A.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Reference8 articles.

1. FAO/WHO. (1967). Evaluation of pesticide residues in food. FAO/Pl.: Cp/15; WHO/Food. Add./67/32.

2. FAO/WHO. (1968). Evaluation of some pesticide residues in food. FAO/PL.: 1967/M/11/1; WHO/Food/68.30.

3. FAO/WHO. (1969). Evaluation of some pesticide residues in food. FAO/PL.: 1968/M/9/1; WHO/Food. Add./69.35.

4. FAO/WHO. (1971). Pesticide residues in food; report of the 1970 joint M FAO Agr. Studies No. 87; WId HLTH org. techn. Rep. Ser., No. 474.

5. Gunther, F.A., Blinn, R.C. & Barkley, J.H. (1963). Procedure for routine determination of diphenyl and o-phenyl phenol on and in citrus fruit.The Analyst 88:36.

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