Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/997540
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dc.contributor.authorCARVALHO, L. M. J. dept_BR
dc.contributor.authorFIGUEIREDO, V. O.pt_BR
dc.contributor.authorCASTRO, I. M. dept_BR
dc.contributor.authorMIRANDA, J. A. T.pt_BR
dc.contributor.authorCOLARES, L. G. T.pt_BR
dc.contributor.authorCARVALHO, J. L. V. dept_BR
dc.date.accessioned2014-10-17T11:11:11Zpt_BR
dc.date.available2014-10-17T11:11:11Zpt_BR
dc.date.created2014-10-17pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY & EXPO, 17., 2014, Montreal. Book of abstracts. [S.l.]: IUFoST, 2014. Ref. UP272.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/997540pt_BR
dc.descriptionThe study aimed to evaluate the residual concentrations of OP in tomato after different cooking times.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectResíduos de pesticidaspt_BR
dc.subjectOrganofosforadospt_BR
dc.titleOrganophosphorus pesticides residues in cooked tomato (Licopersicum esculentum).pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2014-10-17T11:11:11Zpt_BR
dc.subject.thesagroTomatept_BR
riaa.ainfo.id997540pt_BR
riaa.ainfo.lastupdate2014-10-17pt_BR
dc.contributor.institutionLUCIA MARIA JAEGER DE CARVALHO, UFRJ; VERÔNICA OLIVEIRA FIGUEIREDO, UFRJ; IZABELA MIRANDA DE CASTRO, CTAA; JOYCE APARECIDA TAVARES MIRANDA, UFRJ; LUCILÉIA G. T. COLARES, UFRJ; JOSE LUIZ VIANA DE CARVALHO, CTAA.pt_BR
Appears in Collections:Resumo em anais de congresso (CTAA)

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