A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods

Critical Reviews in Food Science and Nutrition

Volumn 42, Issue 1, 2002, Pages 1-34

  Bourn, Diane ^a   Prescott, John ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Food safety; Nutritional value; Organic food; Sensory

Indexed keywords

PESTICIDE;

COMPARATIVE STUDY; CROP; FOOD CONTROL; HEALTH FOOD; HUMAN; MICROBIOLOGY; NUTRITIONAL VALUE; PHYSIOLOGY; REVIEW; TASTE;

CROPS, AGRICULTURAL; FOOD MICROBIOLOGY; HEALTH FOOD; HUMANS; NUTRITIVE VALUE; PESTICIDES; TASTE;

EID: 0036007745     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408690290825439     Document Type: Article

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