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Residue Reviews / Rückstands-Berichte
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Residue Reviews / Rückstands-Berichte : Residues of Pesticides and Other Foreign Chemicals in Foods and Feeds / Ruckstande von Pesticiden und Anderen Fremdstoffen in Nahrungs- und Futtermitteln

Softcover reprint of the original 1st ed. 1963

Book Details

Format Paperback / Softback
ISBN-10 1461583799
ISBN-13 9781461583790
Edition Softcover reprint of the original 1st ed. 1963
Publisher Springer-Verlag New York Inc.
Imprint Springer-Verlag New York Inc.
Country of Manufacture US
Country of Publication GB
Publication Date Feb 22nd, 2012
Print length 170 Pages
Ksh 8,100.00
Werezi Extended Catalogue 0 in stock

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That residues of pesticides and other "foreign" chemicals in foodstuffs are of concern to everyone everywhere is attested by the reception accorded Volumes 1 and 2 of "Residue Reviews", and by the gratifying enthusiasm, sincerity, and efforts shown by the individuals I have asked to prepare manuscripts.
That residues of pesticides and other "foreign" chemicals in foodstuffs are of concern to everyone everywhere is attested by the reception accorded Volumes 1 and 2 of "Residue Reviews", and by the gratifying enthusiasm, sincerity, and efforts shown by the individuals I have asked to prepare manuscripts. Many manuscripts on residue a:ffairs are in preparation, but the field is so large and the non-polemical interests in it so varied that the editor and the Advisory Board will welcome suggestions for topics con­ sidered suitable and timely for review in this international book-series. There can be no serious question that pesticide and food-additive chemicals are essential to adequate food production, manufacture, marketing, and storage, yet without continuing surveillance and intelligent control some of those that persist could at times conceivably endanger the public health. The object of "Residue Reviews" is to provide concise, critical reviews of timely advances, philosophy, and significant areas of accomplished or needed endeavor in the total field of residues of these chemicals in foods, in feeds, and in transformed food products. These reviews are either general or specific, but properly they may lie in the domains of analytical chemistry and its methodology, biochemistry, human and animal medicine, legislation, pharmacology, physiology, regulation, and toxicology; certain affairs in the realm of food technology that are concerned specifically with pesticide and other food-additive problems are also appropriate subject matter.

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