Effect of storage time, temperature, and cooking on...

Journal of Agricultural and Food Chemistry 1992 / 02 Vol. 40; Iss. 2

Effect of storage time, temperature, and cooking on isopropyl N-(3-chlorophenyl)carbamate levels in potatoes

Mondy, Nell I., Sharada, D., Munshi, Cyrus B., Wurm, Colleen M.
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Volume:
40
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00014a006
Date:
February, 1992
File:
PDF, 785 KB
english, 1992
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