[Formation of dichlorvos residues on cereal products].

@article{Raffke1976FormationOD,
  title={[Formation of dichlorvos residues on cereal products].},
  author={W Raffke and B Wirthgen},
  journal={Die Nahrung},
  year={1976},
  volume={20 1},
  pages={37-40}
}
Dichlorvos should be used in mill rooms where milling products are stored. The contamination of foods stored in such rooms strongly depends on the mode of application, the concentration of the agent and the temperature. The authors deal with the extent of contamination under various conditions and with the degradation rate in contaminated flours.