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

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1992, Vol.40 (2), p.197-199
Main Authors: MONDY, N. I, SHARADA, D, MUNSHI, C. B, WURM, C. M
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Online Access:Get full text
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ISSN:0021-8561
1520-5118