Turaglio, M. E., Navarro, R. G., Marcucci, B., Herrera, M. E., & Becerra, V. C. (2022). Influence of two cooking methods of chard on imidacloprid and spinosad residues. Ministerio de Desarrollo Agropecuario de Panamá.
Successfully copied to clipboard
Copying to clipboard failed
Chicago Style (17th ed.) Citation
Turaglio, María Eugenia, Rosanna Graciela Navarro, Bruno Marcucci, Maria Eugenia Herrera, and Violeta Cristina Becerra. Influence of Two Cooking Methods of Chard on Imidacloprid and Spinosad Residues. Ministerio de Desarrollo Agropecuario de Panamá, 2022.
Successfully copied to clipboard
Copying to clipboard failed
MLA (9th ed.) Citation
Turaglio, María Eugenia, et al. Influence of Two Cooking Methods of Chard on Imidacloprid and Spinosad Residues. Ministerio de Desarrollo Agropecuario de Panamá, 2022.
Successfully copied to clipboard
Copying to clipboard failed
Warning: These citations may not always be 100% accurate.