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Contamination of vegetables with copper, dithiocarbamate, phosphoric ester and chlorinated hydrocarbon residues and of the soil with chlorinated hydrocarbon residues in Slovenia



Contamination of vegetables with copper, dithiocarbamate, phosphoric ester and chlorinated hydrocarbon residues and of the soil with chlorinated hydrocarbon residues in Slovenia



Zbornik Biotehniske Fakultete Univerze v Ljubljani, Kmetijstvo 33: 181-193



Samples of cabbage, capsicum, bean onion, tomato, and some other vegetables from various sources were analysed. Residues of copper in the plants ranged from 0.78 to 3.35 p.p.m., of dithiocarbamates from 0 to 0.4 p.p.m., of organic phosphorus esters from 0.01 to 0.044 p.p.m., and of chlorinated hydrocarbons from 0 to 0.02 p.p.m.

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