The impact of apple preparation on the content of chlorpyrifos pesticide residues in the final products

Publicado en línea: 02 dic 2021

Páginas: 134 - 140

Recibido: 26 jun 2021

Aceptado: 24 sept 2021

DOI: https://doi.org/10.2478/ahr-2021-0035

Palabras clave

apple, chlorpyrifos, apple juice, processing factor, food safety

© 2021 Aleksandar Dimoski et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.