...
机译:卷心菜内外不同烹饪过程中喹诺磷的风险评估和净化
Pesticide Residue Laboratory,Department of Agricultural Chemicals,Bidhan Chandra Krishi Viswavidyalaya,Mohanpur-741252, Nadia, West Bengal, India;
Department of Agricultural Chemistry and Soil Science, Institute of Agricultural Science,University of Calcutta, Kolkata, West Bengal, India;
Department of Agricultural Chemistry and Soil Science, Institute of Agricultural Science,University of Calcutta, Kolkata, West Bengal, India;
Department of Agricultural Chemistry and Soil Science, Institute of Agricultural Science,University of Calcutta, Kolkata, West Bengal, India;
quinalphos; residues; decontamination; cabbage; household preparations;
机译:杀虫剂(Chlorpyriphos)的风险评估和降解:白菜内外不同烹饪过程下的去污研究
机译:不同烹饪过程中甘蓝中/上的毒死pho的降解动力学和风险评估
机译:不同烹饪过程中肉类农药的影响评估和去污
机译:进入时间过程在概率风险评估(PRA)和生成风险评估(GRA)中的应用
机译:本质上更安全的化学过程的动态风险评估:事故前兆方法。
机译:通过活性炭物理过滤评估鱼油中二恶英和二恶英样多氯联苯的去污过程
机译:来自各种地理起源的香料和烹饪草药中吡咯嗪生物碱的发生和风险评估