Management of pesticide residues in select spices

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dc.contributor.advisorThomas Biju Mathew
dc.contributor.authorAaruni, P S
dc.date.accessioned2019-12-30T05:05:54Z
dc.date.available2019-12-30T05:05:54Z
dc.date.issued2016
dc.description.abstractThe present study entitled “Management of pesticide residues in select spices” was carried out at Department of Agricultural Entomology, College of Agriculture, Vellayani during 2014-16. The main objective of the work was to standardize household techniques to decontaminate pesticide residues in select spices. Investigation was conducted to evaluate the efficacy of different decontamination techniques in removing pesticide residues of organophosphate and synthetic pyrethroid from six select spices viz., peppermint leaves, coriander leaves, red chilli (dry), cumin, fennel and gingeren_US
dc.identifier.citation173909
dc.identifier.sici173909en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6674
dc.language.isoenen_US
dc.publisherDepartment of Agricultural Entomology, College of Agriculture, Vellayanien_US
dc.subjectPesticide residues in spicesen_US
dc.subjectValidation of Multi Residue Methodsen_US
dc.subjectGinger
dc.titleManagement of pesticide residues in select spicesen_US
dc.typeThesisen_US

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