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The effect of processing in lowering the BHC residue in green leafy vegetables.

Visweswariah, K. and Jayaram, M. (1972) The effect of processing in lowering the BHC residue in green leafy vegetables. Pesticide Science, 3 (3). 345-349; 12 ref..

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Abstract

Investigations in India on certain varieties of green leafy vegetables revealed very high BHC residues. The significance of certain common processing techniques in reducing the residue level on the raw material was investigated. Cooking in water for 5 min and immersion of the sample in 1% acetic acid solution and subsequent cooking reduced the level to within the permissible limit.

Item Type: Article
Uncontrolled Keywords: HCH-; vegetables-; residues-; processing-; pesticide-residues; agricultural-entomology
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 26 Pesticide Chemistry
600 Technology > 08 Food technology > 23 Vegetables
Divisions: Food Protectants and Infestation Control
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Dec 2016 10:58
Last Modified: 19 Dec 2016 10:58
URI: http://ir.cftri.com/id/eprint/8419

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