Pesticide Residue in Foods

Sources, Management, and Control

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Chemistry, General Chemistry
Cover of the book Pesticide Residue in Foods by , Springer International Publishing
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9783319526836
Publisher: Springer International Publishing Publication: April 14, 2017
Imprint: Springer Language: English
Author:
ISBN: 9783319526836
Publisher: Springer International Publishing
Publication: April 14, 2017
Imprint: Springer
Language: English

*This book *presents an in depth study of different aspects of pesticide use in food production. The text covers the sources of pesticide residues in foods, relevant health and environmental concerns, degradation of pesticides after their use, and available laws and regulations to regulate pesticide use. In addition, different pesticide management techniques, such as: reduction of pesticide residues in grains and foods, alternatives to conventional pesticides, and prospects of organic farming are also covered.

Pesticide Residue in Foods: Sources, Management, and Control aims to raise awareness of the proper use of these chemicals in order to lower residue in foods and reduce risk for consumers.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

*This book *presents an in depth study of different aspects of pesticide use in food production. The text covers the sources of pesticide residues in foods, relevant health and environmental concerns, degradation of pesticides after their use, and available laws and regulations to regulate pesticide use. In addition, different pesticide management techniques, such as: reduction of pesticide residues in grains and foods, alternatives to conventional pesticides, and prospects of organic farming are also covered.

Pesticide Residue in Foods: Sources, Management, and Control aims to raise awareness of the proper use of these chemicals in order to lower residue in foods and reduce risk for consumers.

More books from Springer International Publishing

Cover of the book Enhancing Participation in the Arts in the EU by
Cover of the book Physical Properties and Behaviour of High-Performance Concrete at High Temperature by
Cover of the book Wellness Protocol for Smart Homes by
Cover of the book Non-linear Data Analysis on the Sphere by
Cover of the book The Ulnar Nerve by
Cover of the book Choosing a Map Projection by
Cover of the book Precision Interferometry in a New Shape by
Cover of the book Distributed Applications and Interoperable Systems by
Cover of the book Developments in Earthquake Geotechnics by
Cover of the book Basics of PET Imaging by
Cover of the book Advanced Research in Data Privacy by
Cover of the book Public-Key Cryptography – PKC 2019 by
Cover of the book Feminist Approaches to Media Theory and Research by
Cover of the book University of the World by
Cover of the book Essentials of Excel, Excel VBA, SAS and Minitab for Statistical and Financial Analyses by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy