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

Author： Bourn Diane   Prescott John  

Publisher： Taylor & Francis Ltd

ISSN： 1040-8398

Source： Critical Reviews in Food Science and Nutrition, Vol.42, Iss.1, 2002-01, pp. : 1-34

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