3 niðurstöður
The sample decomposition of the carbon disulfide evolution method for the determination of dithiocarbamate residues was carried out in a closed vial in the presence of hexane. The evolved carbon disulfide was extracted by the organic solvent and injected in a flow system for its quantification as
The efficacy of sodium tetrathiocarbonate (STTC or Enzone 31.8%, a liquid formulation that releases carbon disulfide) and the demethylation inhibiting (DMI) fungicide propiconazole (Alamo 1.1EC) was evaluated for management of Armillaria root rot of almond grown on Lovell peach rootstock. After 12
The relationships between volatile flavor compounds, sensory descriptors and consumer acceptability were determined for eight commercial American dry-cured hams using external preference and flavor mapping. The majority of consumers preferred (p<0.05) hams that had more intense caramelized, smoky,