Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/997540
Research center of Embrapa/Collection: Embrapa Agroindústria de Alimentos - Resumo em anais de congresso (ALICE)
Date Issued: 2014
Type of Material: Resumo em anais de congresso (ALICE)
Authors: CARVALHO, L. M. J. de
FIGUEIREDO, V. O.
CASTRO, I. M. de
MIRANDA, J. A. T.
COLARES, L. G. T.
CARVALHO, J. L. V. de
Additional Information: LUCIA 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.
Title: Organophosphorus pesticides residues in cooked tomato (Licopersicum esculentum).
Publisher: In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY & EXPO, 17., 2014, Montreal. Book of abstracts. [S.l.]: IUFoST, 2014. Ref. UP272.
Language: en
Keywords: Resíduos de pesticidas
Organofosforados.
Description: The study aimed to evaluate the residual concentrations of OP in tomato after different cooking times.
Thesagro: Tomate.
Data Created: 2014-10-17
Appears in Collections:Resumo em anais de congresso (CTAA)

Files in This Item:
File Description SizeFormat 
2014051.pdf750,92 kBAdobe PDFThumbnail
View/Open

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace