Effect of cooking and processing on CIPC residue concentrations in potatoes and processed potato products

Potato Research

Volumn 50, Issue 2, 2007, Pages 175-184

  Ezekiel, R ^a   Singh, Brajesh ^a  

^a CENTRAL POTATO RESEARCH INSTITUTE   (India)

Author keywords

Chlorpropham; Crisps; French fries; Microwave cooking; Pressure cooking; Starch

Indexed keywords

SOLANUM TUBEROSUM;

EID: 44149087297     PISSN: 00143065     EISSN: 18714528     Source Type: Journal    
DOI: 10.1007/s11540-008-9043-z     Document Type: Article

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