Carbon dioxide evolution from high-moisture shelled corn treated with iprodione

Carbon dioxide evolution was used to determine the storage life of 22.7% moisture shelled corn. Four iprodione fungicide treatments plus an untreated control were tested. The fungicide was tested on corn having three levels of mechanical kernel damage: 7% (hand shelled), 25% (combine harvested), and...

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Veröffentlicht in:	Journal of food protection 1995-06, Vol.58 (6), p.673-677
Hauptverfasser:	Aljinovic, S. (Iowa State University, Ames.), Bern, C.J, Dugba, P.N, Misra, M.K
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries CONTENIDO DE HUMEDAD DIOXIDO DE CARBONO DIOXYDE DE CARBONE FONGICIDE Food industries Fundamental and applied biological sciences. Psychology FUNGICIDAS INNOCUITE DES PRODUITS ALIMENTAIRES INOCUIDAD ALIMENTARIA MAIS MAIZ TENEUR EN EAU
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