TY  - BOOK
AU  - Khan,Mohidus Samad
AU  - Rahman,Mohammad Shafiur
ED  - SpringerLink (Online service)
TI  - Pesticide Residue in Foods: Sources, Management, and Control 
SN  - 9783319526836
AV  - TP248.65.F66 
U1  - 641.3 23
PY  - 2017///
CY  - Cham
PB  - Springer International Publishing, Imprint: Springer
KW  - Food—Biotechnology
KW  - Chemistry
KW  - Microbiology
KW  - Food Science
KW  - Safety in Chemistry, Dangerous Goods
KW  - Applied Microbiology
N1  - Introduction -- Pesticides Used in Food Production -- Statistics of Pesticide Uses in Different Countries -- Risk Benefits of Pesticide -- Pesticide Food Laws and Regulations -- Management and Strategies of Pesticide Use -- Pesticide Degradations, Residues and Environmental Concerns -- Health Concerns of Pesticide -- Alternatives of Pesticides -- Treatments for Reducing Pesticide Reside in Foods -- Analytical Methods in Measuring Pesticides in Foods -- Prospects of Organic Farming -- Biotechnology and Pesticide Use; Available to subscribing member institutions only. Доступно лише організаціям членам підписки
N2  - 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
UR  - https://doi.org/10.1007/978-3-319-52683-6
ER  -