Captan residue reduction in apples as a result of rinsing and peeling

Food Chemistry

Volumn 109, Issue 4, 2008, Pages 790-796

  Rawn, Dorothea F K ^a   Quade, Sue C ^a   Sun, Wing Fung ^a   Fouguet, André ^b   Bélanger, André ^c   Smith, Mark ^d  

^a FOOD RESEARCH DIVISION   (Canada)

^b Public Affairs   (Canada)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^d Health Canada and World Health Organization Collaborating Center for Standardization and Evaluation of Biologicals   (Canada)

Author keywords

Captan; Intake; Peeling; Residue reduction; Rinsing

Indexed keywords

CAPTAN; PESTICIDE RESIDUE;

APPLE; ARTICLE; CANADA; EXTRACTION; FOOD CONTAMINATION; FOOD INTAKE; FOOD PROCESSING; FOOD WASHING; HARVEST; QUALITY CONTROL;

MALUS X DOMESTICA;

EID: 41549163844     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.01.061     Document Type: Article

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