carbon disulfide/potato

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Improvement in the determination of mancozeb residues by the carbon disulfide evolution method using flow injection analysis.

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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

Efficacy of Sodium Tetrathiocarbonate and Propiconazole in Managing Armillaria Root Rot of Almond on Peach Rootstock.

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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

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.

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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,

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