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Dissipation of fenoxycarb and pyriproxyfen in fresh and canned peach
- Paya, P., Oliva, J., Camara, M.A., Barba, A.
- Journal of environmental science and health 2007 v.42 no.7 pp. 767-773
- fenoxycarb, raw fruit, canned fruit, application timing, peaches, maximum residue limits, canning, food contamination, agricultural law, pyriproxyfen, good agricultural practices, food composition, insecticide residues, liquid chromatography