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

@article{Bourn2002ACO,
  title={A Comparison of the Nutritional Value, Sensory Qualities, and Food Safety of Organically and Conventionally Produced Foods},
  author={Diane M. Bourn and John Prescott},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2002},
  volume={42},
  pages={1 - 34}
}
  • D. Bourn, J. Prescott
  • Published 2002
  • Biology, Medicine
  • Critical Reviews in Food Science and Nutrition
Given the significant increase in consumer interest in organic food products, there is a need to determine to what extent there is a scientific basis for claims made for organic produce. [...] Key Method Studies comparing foods derived from organic and conventional growing systems were assessed for three key areas: nutritional value, sensory quality, and food safety. It is evident from this assessment that there are few well-controlled studies that are capable of making a valid comparison. With the possible…Expand
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