Improved Fumigation Process for Stored Foodstuffs by Using Phosphine in Sealed Chambers
Author:
Affiliation:
1. Department of Agricultural Engineering, University of Naples Federico II, via Università, 100, 80055 Portici, Naples, Italy
2. Department of Food Science, University of Naples Federico II, via Università, 100, 80055 Portici, Naples, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf204323s
Reference29 articles.
1. Chemical control of stored product insects with fumigants and residual treatments
2. Fumigation in the 21st century
3. Stored-product insects in a flour mill: population dynamics and response to fumigation treatments
4. Reducing Phosphine after the Smoking Process Using an Oxidative Treatment
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