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Quality of Organic vs. Conventional Food and Effects on Health

Matt, Darja; Rembialkowska, Ewa; Luik, Anne; Peetsmann, Elen and Pehme, Sirli (editor): Williams, Ingrid Helvi (Ed.) (2011) Quality of Organic vs. Conventional Food and Effects on Health. Estonian University of Life Sciences, Tartu, Estonia.

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This report analyses the nutritional quality of organic and conventional food as well as the health effects of pesticide residues, nitrates, mycotoxins and artificial additives and gives an overview of animal and human experiments.

EPrint Type:Report
Keywords:organic food quality, health effects
Subjects: Food systems > Food security, food quality and human health
Research affiliation: Estonia > Estonian University of Life Sciences
Deposited By: Pehme, Sirli
ID Code:19504
Deposited On:09 Oct 2011 10:00
Last Modified:09 Oct 2011 10:00
Document Language:English
Refereed:Not peer-reviewed
Additional Publishing Information:This report is a result of project PICKFIBER WP1.
PICKFIBER is an international platform of experts on the development, testing and data managing of novel food components based on organic food fibers with specific properties to fight obesity and associated conditions.
PICKFIBER is the subproject of Innovation for Welfare project (co-financed by the ERDF and made possible by the INTERREG IVC programme).

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