INTERACTIONS BETWEEN SOME PESTICIDES RESIDUES AND FOOD ADDITIVES DURING FISH PROCESSING
EMAD MOHAMED ABDEL-HALIEM EL-KHOLIE;
Abstract
The effect of different technological processes (canning, frying, roasting and boiling on pesticides residues in fortified fish species (Sardine, silver carp, grass carp, common carp and catfish) by using three different extraction methods (AOAC, Microwav
Other data
| Title | INTERACTIONS BETWEEN SOME PESTICIDES RESIDUES AND FOOD ADDITIVES DURING FISH PROCESSING | Authors | EMAD MOHAMED ABDEL-HALIEM EL-KHOLIE | Keywords | INTERACTIONS BETWEEN SOME PESTICIDES RESIDUES AND FOOD ADDITIVES DURING FISH PROCESSING | Issue Date | 2000 | Description | The effect of different technological processes (canning, frying, roasting and boiling on pesticides residues in fortified fish species (Sardine, silver carp, grass carp, common carp and catfish) by using three different extraction methods (AOAC, Microwav |
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