EFFECT OF FOOD PROCESSES PESTICIDES IN CUCUMBER FRUITS

EFFECT OF FOOD PROCESSING ON RESIDUES OF DINICONAZOLE, ETOXAZOLE AND IMIDACLOPRID IN STRAWBERRY FRUITS

EFFECTS OF SOME FOOD PROCESSING ON THE REMOVAL OF SOME INSECTICIDE RESIDUES FROM TOMATOES FRUITS AND POTATOES TUBERS AND EFFECTS OF THESE RESIDUES ON SOME ENZYME ACTIVITIES

EFFECT OF PREPARING AND PROCESSING ON PESTICIDE RESIDUES OF SOME FRUITS (ORANGE AND JUAVA)

RESIDUES OF THIAMETHOXAM AND CHLORPYRIFOS ON OKRA IN RELATION TO THEIR EFFECTS ON SOME INTERNAL QUALITY PARAMETERS AND ELEMENTS IN FRUITS.

EFFECT OF FOOD PROCESSES ON SOME INSECTICIDE RESIDUES IN MOLOUKHIA LEAVES

RESIDUES OF TWO INSECTICIDES ON SQUASH (CUCURBITO PEPO) AND THEIR EFFECT ON QUALITY AND QUANTITY OF CROP

RESIDUES OF FENITROTHION AND PAYRAZOPHOS ON AND IN SQUASH FRUITS

Study of Imidacloprid, Azoxystrobin and Difenoconazole Residues and their Biochemical effects on Cucumber

RESIDUES OF CHLORPYRIFOS AND PROFENOFOS ON GREEN BEAN (Phaseolus vulgaris. L) AND SQUASH (Cucurbita pepo, L.) FRUITS AND THEIR SIDE EFFECT ON SOME QUALITY PROPERTIES