Figure 7. Influence of heat treatment on the degradation of heptachlore in the babenda collected in the five cities of Burkina Faso

From

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

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

American Journal of Food Science and Technology. 2020, 8(4), 136-146 doi:10.12691/ajfst-8-4-2