Effect of Cooking and Processing on CIPC Residue Concentrations in Potatoes and Processed Potato Products

Author:

Ezekiel R.,Singh Brajesh

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Science,Agronomy and Crop Science,Food Science

Reference22 articles.

1. Anonymous (2002) CIPC suppliers prepared for residue limit. Potato Rev (Nov): 20–23

2. Boyd IMG, Dalziel J, Duncan HJ (1982) Studies on potato sprout suppressants. 5. The effect of chlorpropham contamination on the performance of seed potatoes. Potato Res 25:51–57

3. Central Potato Research Institute (1999) Package of practices for ware and seed potato production in north-western hills. Extension Bulletin 15. Central Potato Research Institute, Shimla

4. Conte E, Imbroglini G, Bertolini P, Camoni I (1995) Presence of sprout inhibitor residues in potatoes in relation to application techniques. J Agric Food Chem 43:2985–2987

5. Corsini D, Stalknecht G, Sparks W (1979) Changes in chlorpropham residues in stored potatoes. Am Potato J 56:43–50

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