Huber, Beate (2003) Residues re-open argument on organic standards. The Organic Standard (24), pp. 13-14.
The residue contents in organic food is significantly distinguishable from conventionally produced food. While in conventional products residues can often be detected organic food is to a high percentage (95%) free of residues.
|EPrint Type:||Journal paper|
|Keywords:||EG-Öko-Verordnung, Rückstände, Rechtliche Regelungen, residues,|
|Subjects:|| Food systems > Food security, food quality and human health|
Values, standards and certification > Regulation
|Research affiliation:|| Germany > FiBL Germany - Research Institute of Organic Agriculture > Quality assurance|
Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > International Cooperation
|Deposited By:||Huber, Beate|
|Deposited On:||11 Jun 2004|
|Last Modified:||12 Apr 2010 07:29|
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