Field incurred chlorpyrifos and 3,5,6-trichloro-2-pyridinol residues in fresh and processed vegetables

Author:

Randhawa M. Atif,Anjum F. Muhammad,Ahmed Anwaar,Randhawa M. Saqib

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Anonymous (2000). Office of Prevention, Pesticides and Toxic Substance Chlorpyrifos; Revised Product and Residue Chemistry Chapters; US Environmental Protection Agency Washington, DC, June 20.

2. Effects of fruit acidity and storage conditions on the rate of degradation of azinphos methyl on apples and lemons;Athanasopoulos;Food Chemistry,2000

3. The distribution of nine pesticides between the juice and pulp of carrots and tomatoes after home processing;Burchat;Food Additives and Contaminants,1998

4. The effect of cooking on chlorpyrifos and 3,5,6 trichloro-2-pyridinol levels in chlorpyrifos-fortified produce for use in refining dietary exposure;Byrne;Journal of Agricultural and Food Chemistry,2004

5. Pesticide residues in grapes, wine, and their processing products;Cabras;Journal of Agricultural and Food Chemistry,2000

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