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Quality of Fresh and Processed Red Beet from Organic and Conventional Cultivation Cover

Quality of Fresh and Processed Red Beet from Organic and Conventional Cultivation

Journal of Fruit and Ornamental Plant Research
Volume 75 (2011): Issue 1 (December 2011)
By: Ryszard Kosson,  Krystyna Elkner and  Anna Szafirowska  
Open Access
|Feb 2012

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DOI: https://doi.org/10.2478/v10032-011-0024-4 | Journal eISSN: 1231-0948
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Language: English
Page range: 125 - 132
Published on: Feb 15, 2012
Published by: Sciendo
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
pickled red beets,
chemical components,
sensory quality
Related subjects:
Life sciences,
Plant science,
Life sciences, other

© 2012 Ryszard Kosson, Krystyna Elkner, Anna Szafirowska, published by Sciendo
This work is licensed under the Creative Commons License.

Volume 75 (2011): Issue 1 (December 2011)