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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2016-09-01
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| Series: | Environmental Protection and Natural Resources |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/oszn-2016-0020 |