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

Food Chemistry

Volumn 103, Issue 3, 2007, Pages 1016-1023

  Randhawa, M Atif ^a   Anjum, F Muhammad ^a   Ahmed, Anwaar ^b   Randhawa, M Saqib ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

^b Department of Agriculture Extension ^*  (Pakistan)

Author keywords

Chlorpyrifos; Farmer field; Household processing; Supervised field trial; TCP; Vegetables

Indexed keywords

2 HYDROXY 3,5,6 TRICHLORPYRIDINE; CHLORPYRIFOS; PYRIDINOL; UNCLASSIFIED DRUG;

ARTICLE; AUBERGINE; CAPILLARY GAS CHROMATOGRAPHY; CAULIFLOWER; COOKING; FOOD CONTAMINATION; FOOD WASHING; HEAT TREATMENT; NONHUMAN; OKRA; POTATO; RAW FOOD; RESIDUE ANALYSIS; SPINACH; TOMATO; VEGETABLE;

ABELMOSCHUS; BRASSICA OLERACEA VAR. BOTRYTIS; LYCOPERSICON ESCULENTUM; SOLANUM MELONGENA; SOLANUM TUBEROSUM; SPINACIA OLERACEA;

EID: 33847216208     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.001     Document Type: Article

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