Abstract
The behavior of 14C maneb was studied after cooking of fresh tomato at different times 15mn, 30mn, 45mn, and 60mn. More the time of cooking water is increased, more the migration in cooking water is importement (67% after 15mn and 97% after 60mn). Amount of internals residues decreases with time. Cooking stimulates the formation of ETU. More the time of cooking is increased, more the amount of ETU is important.
Sennaoui, Z;
Bennaceur, M
[1]
- Centre de Developpement des Techniques Nucleaires, Algiers (Algeria). Agrochemical Division
Citation Formats
Sennaoui, Z, and Bennaceur, M.
Effect of cooking time on the degradation of 14C maneb in tomato; Effet du temps de cuisson sur la degradation du 14C maneb dans la tomate.
Algeria: N. p.,
1992.
Web.
Sennaoui, Z, & Bennaceur, M.
Effect of cooking time on the degradation of 14C maneb in tomato; Effet du temps de cuisson sur la degradation du 14C maneb dans la tomate.
Algeria.
Sennaoui, Z, and Bennaceur, M.
1992.
"Effect of cooking time on the degradation of 14C maneb in tomato; Effet du temps de cuisson sur la degradation du 14C maneb dans la tomate."
Algeria.
@misc{etde_10124958,
title = {Effect of cooking time on the degradation of 14C maneb in tomato; Effet du temps de cuisson sur la degradation du 14C maneb dans la tomate}
author = {Sennaoui, Z, and Bennaceur, M}
abstractNote = {The behavior of 14C maneb was studied after cooking of fresh tomato at different times 15mn, 30mn, 45mn, and 60mn. More the time of cooking water is increased, more the migration in cooking water is importement (67% after 15mn and 97% after 60mn). Amount of internals residues decreases with time. Cooking stimulates the formation of ETU. More the time of cooking is increased, more the amount of ETU is important.}
place = {Algeria}
year = {1992}
month = {Nov}
}
title = {Effect of cooking time on the degradation of 14C maneb in tomato; Effet du temps de cuisson sur la degradation du 14C maneb dans la tomate}
author = {Sennaoui, Z, and Bennaceur, M}
abstractNote = {The behavior of 14C maneb was studied after cooking of fresh tomato at different times 15mn, 30mn, 45mn, and 60mn. More the time of cooking water is increased, more the migration in cooking water is importement (67% after 15mn and 97% after 60mn). Amount of internals residues decreases with time. Cooking stimulates the formation of ETU. More the time of cooking is increased, more the amount of ETU is important.}
place = {Algeria}
year = {1992}
month = {Nov}
}