TY  - JOUR 
T1  - Evaluation of cookery methods in reduction of pesticide residues and quality attributes of okra fruit (<i>Abelmoschus esculentus</i> L.)
JO  - Food Science and Technology
A1  - ISHFAQ, Bushra
A1  - SAMEEN, Aysha
A1  - PASHA, Imran
A1  - SHAHID, Muhammad
A1  - ABRAR, Muhammad
SN  - 0101-2061
UL  - 10.1590/fst.86021
VL  - 42 
Y1  - 2022
PB  - Brasil 
ER  -