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Changes of insecticide residue during home preparation and Kimchi fermentation of chinese cabbage

1978

Yang, H.C. (Chonbuk National University, Chonju (Korea Republic). College of Agriculture) | Oh, B.Y. (Rural Development Administration, Suwon (Korea Republic). Agricultural Sciences Institute) | Kim, C.M. (Wonkwang University, Iri (Korea Republic). College of Agriculture)

AGROVOC Keywords
acidez acidity alimentos preparados chinese cabbages chou chinois col china duration fermentation fermented products organochlorine compounds organophosphorus compounds prepared foods productos fermentados residues residuos
Bibliographic information
Volume 9
Pagination
pp. 79-90
Other Subjects
Compose organophosphore; Acidite; Compuesto organico del cloro; Fermentacion; Residu; Produit fermente; Aliment prepare; Compuesto organico del fosforo; Duracion; Compose organochlore; Duree
Language
English
Note
Summaries (En, Ko)
6 illus.; 2 tables; 27 ref.
Type
Bibliography; Summary
1995-08-15
AGRIS AP
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