Organophosphorus pesticides residues in cooked tomato (Licopersicum esculentum).

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Authorship: CARVALHO, L. M. J. de; FIGUEIREDO, V. O.; CASTRO, I. M. de; MIRANDA, J. A. T.; COLARES, L. G. T.; CARVALHO, J. L. V. de

Summary: The study aimed to evaluate the residual concentrations of OP in tomato after different cooking times.

Publication year: 2014

Types of publication: Resumo em anais e proceedings

Unit: Embrapa Food Technology

Keywords: Organofosforados, Resíduos de pesticidas, Tomate

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