Safety of parsley intended for processing depending on the cultivation technology and storage

Safety of parsley intended for processing depending on the cultivation technology and storage

The factors that affect the value of parsley for consumption include its taste, flavour and dietary utility (vitamins C and E, β-carotene, potassium, calcium, phosphorus and iron, raw fibre, proteins) as well as the content of hazardous substances, especially nitrogen compounds. A study was carried...

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Bibliographic Details
Main Authors: Pobereżny Jarosław, Wszelaczyńska Elżbieta, Chmielewski Jarosław, Gorczyca Damian, Kozera Wojciech, Knapowski Tomasz
Format: Article
Language:English
Published: Sciendo 2016-09-01
Series:Environmental Protection and Natural Resources
Subjects:
adi
nitrates
cultivation
norms
parsley
storage
consumption
Online Access:https://doi.org/10.1515/oszn-2016-0020

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