May 1, 1975 - Robert L. Tate, Martin. Alexander. J. Agric. Food Chem. , 1975, 23 (5), pp 896â897. DOI: 10.1021/jf60201a026. Publication Date: May 19...
to nitrosomethomyl and S- methyl N- hydroxythioacetim- idate were removed from the plates and the radioactivity of the silica gel was determined by liquid ...
inherently unstableand readily degrades to methomyl and. S-methyl N- hydroxythioacetimidate under the experimen- tal conditions. ACKNOWLEDGMENTS.
the silica gel was determined by liquid scintillation count- ing. The counts per minute (disintegrations per minute, dpm) for the 1.0-ppm methomyl spikes into ham ...
Marja Tolonen, Marianne Taipale, Britta Viander, Juha-Matti Pihlava, Hannu Korhonen, and Eeva-Liisa Ryh nen. Journal of Agricultural and Food Chemistry ...
Jul 1, 1980 - Melvin E. Daxenbichler, Cecil H. VanEtten, Paul H. Williams. J. Agric. Food Chem. , 1980, 28 (4), pp 809â811. DOI: 10.1021/jf60230a027.
Silage Analysis, Determination of Sugar in Silages and Forages. Journal of Agricultural and Food Chemistry. Wiseman, Mallack, Jacobson. 1960 8 (1), pp 78â80.
Silage Analysis, Determination of Sugar in Silages and Forages. Journal of Agricultural and Food Chemistry. Wiseman, Mallack, Jacobson. 1960 8 (1), pp 78â80.
J. Agric. Food Chem. , 1957, 5 (3), pp 213â215. DOI: 10.1021/jf60073a007. Publication Date: March 1957. ACS Legacy Archive. Note: In lieu of an abstract, this ...
CHEMICAL CHANGES DURING SILAGE FORMATION. Ray E. Neidig. J. Am. Chem. Soc. , 1914, 36 (11), pp 2401â2413. DOI: 10.1021/ja02188a018.
tion of silage acids ranging from butyric to succinic. The aqueous internal phase employs minimal amounts of sulfuric acid to prevent retention of organic acids; ...
TATE, ALEXANDER
to nitrosomethomyl and S- methyl N - hydroxythioacetimidate were removed from the plates and the radioactivity of the silica gel was determined by liquid scintillation counting. The counts per minute (disintegrations per minute, dpm) for the 1.0-ppm methomyl spikes into ham and hot dog are given in Table 111. Table I11 also shows the calculation of the maximum possible amount of nitrosomethomyl which could have been formed in these experiments. The maximum possible level of nitrosomethomyl in either meat is < 1 ppb, which equals
