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Influence of pH, Total Acidity and Technological Processes of Preparation of babenda “leafy vegetables and cereal sauce” on Pesticide Residues

by Tarnagda Bakary, Zongo Oumarou, Traoré Korotimi, Sourabié-Ouattara Pane Bernadette, Konaté Soumaila, Drabo Koine Maxime, Traoré Yves and Savadogo Aly

American Journal of Food Science and Technology. 2020, 8(4), 136-146. DOI: 10.12691/ajfst-8-4-2
Pub. Date: June 15, 2020Views: 7890 Downloads: 9375Like: 0

Pesticide Babenda technological processes QuEChERS LMR Burkina Faso

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