Field incurred chlorpyrifos and 3,5,6-trichloro-2-pyridinol residues in fresh and processed vegetables

Journal article

Peer reviewed

M ATIF RANDHAWA, F MUHAMMAD ANJUM, Anwaar Ahmed, M SAQIB RANDHAWA and Muhammad Atif Randhawa

Food chemistry, Vol.103(3), pp.1016-1023

2007

Abstract

Biological and medical sciences

Food industries

Fruit and vegetable industries

Fundamental and applied biological sciences. Psychology

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Title: Field incurred chlorpyrifos and 3,5,6-trichloro-2-pyridinol residues in fresh and processed vegetables
Creators - without role: M ATIF RANDHAWA - University of Agriculture Faisalabad
F MUHAMMAD ANJUM - University of Agriculture Faisalabad
Anwaar Ahmed - Agricultural Officer, Department of Agriculture Extension, Jauharabad, Khushab, Pakistan
M SAQIB RANDHAWA - University of Agriculture Faisalabad
Muhammad Atif Randhawa - Imam Abdulrahman Bin Faisal University
Publication Details: Food chemistry, Vol.103(3), pp.1016-1023
Publisher: Elsevier
Identifiers: 9915282008331
Academic Unit: Imam Abdulrahman Bin Faisal University
Language: English
Resource Type: Journal article