Work

A Comparison of the Nutritional Value, Sensory Qualities, and Food Safety of Organically and Conventionally Produced Foods

Year: 2002

Type: article

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408690290825439

Authors: Diane Bourn, John Prescott

Institution: University of Otago

Language: English

Topic: Organic Food and Agriculture

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2123276132

FWCI: 17.22

Cites: 154

Cited by: 870

Related to: 10