Effect of cooking process on the residues of three carbamate pesticides in rice

Iranian Journal of Pharmaceutical Research

Volumn 10, Issue 1, 2011, Pages 119-126

  Shoeibi, Shahram ^a   Amirahmadi, Maryam ^a,b   Yazdanpanah, Hassan ^b   Pirali Hamedani, Morteza ^c   Pakzad, Saied Reza ^a   Kobarfard, Farzad ^b  

^a MINISTRY OF HEALTH AND MEDICAL EDUCATION   (Iran)

^b SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c TEHRAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Carbamate; Cooked rice; GC MS; Pesticides residue

Indexed keywords

ACETONITRILE; CARBARIL; MAGNESIUM SULFATE; PESTICIDE RESIDUE; PIRIMICARB; PROPOXUR; SODIUM CHLORIDE; TOLUENE;

ARTICLE; CALIBRATION; CENTRIFUGATION; CONCENTRATION (PARAMETERS); COOKING; EVAPORATION; FILTRATION; FOOD PROCESSING; HUMAN; MASS FRAGMENTOGRAPHY; RICE; VAPOR PRESSURE;

EID: 79955958187     PISSN: 17350328     EISSN: 17266890     Source Type: Journal    
DOI: None     Document Type: Article

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