Effect of Cooking Process on the Residues of Three Carbamate Pesticides in Rice

A gas chromatography mass spectrometry with spike calibration curve method was used to quantify three carbamate pesticides residue in cooked white rice and to estimate the reduction percentage of the cooking process duration. The selected pesticides are three carbamate pesticides including carbaryl...

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Detalles Bibliográficos
Autores principales: Shoeibi, Shahram, Amirahmadi, Maryam, Yazdanpanah, Hassan, Pirali-Hamedani, Morteza, Pakzad, Saied Reza, Kobarfard, Farzad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Shaheed Beheshti University of Medical Sciences 2011
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3869580/
https://www.ncbi.nlm.nih.gov/pubmed/24363690

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3869580/
https://www.ncbi.nlm.nih.gov/pubmed/24363690

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