RECOMMENDED APPROACHES TO THE PRODUCTION AND EVALUATION OF DATA ON PESTICIDE-RESIDUES IN FOOD

被引：16

作者：

BATES, JAR ^{[1
]}

GREENHALGH, R ^{[1
]}

机构：

[1] FAO, DIV PLANT PROD & PROTECT, ROME, ITALY

来源：

PURE AND APPLIED CHEMISTRY | 1982年 / 54卷 / 07期

关键词：

D O I：

10.1351/pac198254071361

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

引用

页码：1361 / 1449

页数：89

共 50 条

[21] PESTICIDE-RESIDUES IN FOOD - REPLY
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[23] LEVELS OF PESTICIDE-RESIDUES IN FOOD - EVALUATION OF DATA FROM TOTAL DIET STUDIES IN ITALY
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[28] RECOMMENDED APPROACH TO THE APPRAISAL OF RISKS TO CONSUMERS FROM PESTICIDE-RESIDUES IN CROPS AND FOOD COMMODITIES
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[29] PESTICIDE AND PESTICIDE-RESIDUES
不详
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[30] PESTICIDE-RESIDUES IN FOOD - LEGAL AND SCIENTIFIC ISSUES
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