Efeito de pulverização fungicidas e do processamento sobre o teor de cobre em doce de figo
Palabras clave:
controle de ferrugem, processamento de alimentos, teor de cobre, controle biológico, resíduos de pesticidasResumen
Experiments were conducted in the Departments of Food Technology, Horticulture and Chemistry of the Federal University of Viçosa, in order to determine levels of copper in figs in heavy syrup, prepared figs treated with made from was used cupric and non-cupric fungicides. Copper cooking equipment.
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