SharePersistence of fenthion residues in olive oil.
Author(s) : LENTZA-RIZOS C., AVRAMIDES E. J.
Type of article: Article
Summary
Changes in fenthion residue content in olive oil stored at -20 or 20-26 deg C for 1 year. Those results showing the inefficiency of storage on sample decontamination were analyzed statistically.
Details
- Original title: Persistence of fenthion residues in olive oil.
- Record ID : 1994-3668
- Languages: English
- Source: Pestic. Sci. - vol. 40 - n. 1
- Publication date: 1994
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Indexing
- Themes: Precooked food
- Keywords: Chemical analysis; Temperature; Olive; Edible oil
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- Source: Rev. Ferment. Ind. aliment. - vol. 44 - n. 452
- Formats : PDF
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- Author(s) : GARCÍA J. M., GUTIERREZ F., CASTELLANO J. M., PERDIGUERO S., MORILLA A., ALBI M. A.
- Date : 1994/07
- Languages : English
- Source: International symposium on postharvest treatment of horticultural crops.
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- Author(s) : GARCÍA J. M., GUTIERREZ F., BARRERA M. J., ALBI M. A.
- Date : 1996
- Languages : English
- Source: J. agric. Food Chem. - vol. 44 - n. 2
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