Effect of storage time, temperature, and cooking on isopropyl N-(3-chlorophenyl)carbamate levels in potatoes
- 1 February 1992
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 40 (2) , 197-199
- https://doi.org/10.1021/jf00014a006
Abstract
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