Reduction in phosalone residue levels during industrial dehydration of apples

Food Additives and Contaminants

Volumn 12, Issue 6, 1995, Pages 759-767

  Mergnat, T ^a   Fritsch, P ^b   Saint Joly, C ^c   Truchot, E ^c   Saint Blanquat, G ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b INSERM   (France)

^c Laboratoires Associés de Recherches Agricoles ^*  (France)

Author keywords

Apple; Dehydration; Phosalone; Process

Indexed keywords

ORGANOPHOSPHATE PESTICIDE; PHOSALONE;

APPLE; ARTICLE; BABY FOOD; COOKING; DEHYDRATION; DISSOLUTION; FILTRATION; FOOD CONTAMINATION; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; PRIORITY JOURNAL;

DESICCATION; FOOD CONTAMINATION; FOOD TECHNOLOGY; FRUIT; HYDROGEN-ION CONCENTRATION; INSECTICIDES; ORGANOTHIOPHOSPHORUS COMPOUNDS; PESTICIDE RESIDUES; REGRESSION ANALYSIS;

MALUS X DOMESTICA;

EID: 0029620724     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652039509374368     Document Type: Article

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