Management of pesticide residues in select spices

dc.contributor.advisor	Thomas Biju Mathew
dc.contributor.author	Aaruni, P S
dc.date.accessioned	2019-12-30T05:05:54Z
dc.date.available	2019-12-30T05:05:54Z
dc.date.issued	2016
dc.identifier.citation	173909
dc.identifier.sici	173909	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/6674
dc.description.abstract	The 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 ginger	en_US
dc.language.iso	en	en_US
dc.publisher	Department of Agricultural Entomology, College of Agriculture, Vellayani	en_US
dc.subject	Pesticide residues in spices	en_US
dc.subject	Validation of Multi Residue Methods	en_US
dc.subject	Ginger
dc.title	Management of pesticide residues in select spices	en_US
dc.type	Thesis	en_US