Effects of Processing and Cooking on the Levels of Pesticide Residues in Wheat Samples
Author:
Publisher
Japanese Society for Food Hygiene and Safety
Subject
General Medicine
Reference14 articles.
1. Effects of Processing and Cooking on the Levels of Pesticide Residues in Rice Samples
2. The Residual Circumstances of Organophosphorus Pesticides in Imported Cereals and the Behavior of Pesticide during the Manufacture of Wheat Flour
3. Residues of Organophosphorus Pesticides in Wheat after Milling and Cooking.
4. 4) CX/PR 01/9-Add.2, the 33th Session of Codex Committee on Pesticide Residues (2001).
5. 5) 日本食品工業会,食品分析法編集委員会編“食品分析法”,光琳,1982, p. 609-617 (ISBN 978-477184074).
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1. Development and diffusion of practical technologies for pesticide residue analysis;Journal of Pesticide Science;2018-11-20
2. Chlorpyrifos-Methyl, Pirimiphos-Methyl and Fenitrothion Residues in Commercial Wheat Products;Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi);2018-10-25
3. Wheat Contaminants (Pesticides) and their Dissipation during Processing;Wheat and Rice in Disease Prevention and Health;2014
4. Residual Pesticide Concentrations in Tea after Processing to Various Types of Tea and in Tea Infusions;Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi);2013
5. Influence of Cooking Processes on the Concentrations of Toxic Metals and Various Organic Environmental Pollutants in Food: A Review of the Published Literature;Critical Reviews in Food Science and Nutrition;2010-12-30
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