The Effect of Fragmentation and Packaging of Dried Parsley Leaves on Selected Chemical and Microbiological Parameters

The Effect of Fragmentation and Packaging of Dried Parsley Leaves on Selected Chemical and Microbiological Parameters

Parsley leaves (Petroselinum crispum) have long been known for their organoleptic properties. They are widely used in cuisine all over the world in fresh and dried form and also as pharmaceutical raw material. The presented work assessed if the storage of parsley leaves (as whole leaves or leave pie...

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Bibliographic Details
Main Authors: Sikorska-Zimny Kalina, Wójcicka Karolina, Rochmińska Anita, Rutkowski Krzysztof P., Szewczyk Eligia M., Lisiecki Paweł
Format: Article
Language:English
Published: Sciendo 2019-12-01
Series:Journal of Horticultural Research
Subjects:
parsley leaves
drying
microbial analysis
chemical parameters
storage
Online Access:https://doi.org/10.2478/johr-2019-0020

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