Effects of processing and cooking on the levels of pesticide residues in wheat samples

Journal of the Food Hygienic Society of Japan

Volumn 49, Issue 3, 2008, Pages 150-159

  Saka, Machiko ^a   Iijima, Kazuaki ^a   Nishida, Mayumi ^a   Koma, Yukiko ^a   Hasegawa, Naomi ^a   Sato, Kiyoshi ^a   Kato, Yasuhiro ^a  

^a INSTITUTE OF ENVIRONMENTAL TOXICOLOGY   (Japan)

Author keywords

Bread; Cooking; Flour; Noodle; Pesticide resdue; Processing; Processing factor; Wheat

Indexed keywords

PESTICIDE RESIDUE;

ARTICLE; CHEMISTRY; COOKING; DIETARY FIBER; FOOD HANDLING; WHEAT;

COOKERY; DIETARY FIBER; FOOD HANDLING; PESTICIDE RESIDUES; TRITICUM;

TRITICUM AESTIVUM;

EID: 47649096479     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.49.150     Document Type: Article

References (14)

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