Quality of Swiss chard produced by conventional and organic methods

LWT

Volumn 36, Issue 1, 2003, Pages 135-141

  Moreira, María Del R ^a   Roura, Sara I ^a,b   Del Valle, Carlos E ^a  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Ascorbic acid degradation; Leafy vegetables; Microbial populations; Organic Swiss chard; Sensory attributes

Indexed keywords

BACTERIA (MICROORGANISMS); BETA VULGARIS CICLA;

EID: 0037281834     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0023-6438(02)00207-4     Document Type: Article

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