Comparison of conventional and organic tomato yield from a three-year-term experiment

Acta Alimentaria

Volumn 41, Issue 4, 2012, Pages 486-493

  Györe Kis, Gy ^a   Deak K ^a   Lugasi, A ^b   Csur Vargaa A ^a   Helyes, L ^a  

^a SZENT ISTVÁN UNIVERSITY   (Hungary)

^b National Institute of Food Hygiene and Nutrition Budapest   (Hungary)

Author keywords

conventional; ingredients; organic; processing tomato

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 84870593990     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.41.2012.4.10     Document Type: Article

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