Monitoring residu klorpirifos dalam pembuatan saus tomat=Monitoring of Chlorpyrifos Residue in Tomato Sauce Processing

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2004
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/18948/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1770
• Institution: Universitas Gadjah Mada

Food is consumed to promote health, so the food must be safe i.e must be free from substances that cause illness. Tomato could be consumed in the fresh or processed form. Pesticide was always applicated in cultivating tomato, so it was important to observe the changes of pesticide residue in tomato...