Effect of Cooking Process on the Residues of Three Carbamate Pesticides in Rice
| Author | Shahram Shoeibi | en |
| Author | Maryam Amirahmadi | en |
| Author | Hassan Yazdanpanah | en |
| Author | Morteza Pirali-Hamedani | en |
| Author | Saied Reza Pakzad | en |
| Author | Farzad Kobarfard | en |
| Issued Date | 2011-01-31 | en |
| Abstract | 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. | en |
| DOI | https://doi.org/10.22037/ijpr.2010.884 | en |
| Keyword | Carbamate | en |
| Keyword | Pesticides residue | en |
| Keyword | Cooked rice | en |
| Keyword | GC/MS | en |
| Publisher | Brieflands | en |
| Title | Effect of Cooking Process on the Residues of Three Carbamate Pesticides in Rice | en |
| Type | Original Article | en |
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