Level and fate of chlorpropham in potatoes during storage and processing

Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes

Volumn 44, Issue 1, 2009, Pages 1-6

  Sakaliene, Ona ^a,c   Koskinen, William C ^b   Blazauskiene, Gintare ^a   Petroviene, Irena ^a  

^a INSTITUTE OF AGRICULTURE   (Lithuania)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c NONE   (Lithuania)

Author keywords

Chlorpropham; Dissipation; Potatoes; Storage conditions

Indexed keywords

WATER TREATMENT;

AFTER TREATMENTS; AVERAGE CONCENTRATIONS; CHLORPROPHAM; DISSIPATION; LITHUANIA; POTATO VARIETIES; POTATOES; STORAGE CONDITIONS; STORAGE FACILITIES; STORAGE TIMES; WASH WATERS; WATER CONCENTRATIONS;

DATA STORAGE EQUIPMENT;

CHLORPROPHAM; HERBICIDE;

CONCENTRATION (COMPOSITION); DISSIPATION; HERBICIDE; POTATO; STORAGE;

ARTICLE; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; METABOLISM; METHODOLOGY; POTATO; TEMPERATURE; TIME;

CHLORPROPHAM; FOOD HANDLING; FOOD PRESERVATION; HERBICIDES; SOLANUM TUBEROSUM; TEMPERATURE; TIME FACTORS;

SOLANUM TUBEROSUM;

EID: 57749104210     PISSN: 03601234     EISSN: 15324109     Source Type: Journal    
DOI: 10.1080/03601230802519470     Document Type: Article

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