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Nutritional quality of organic food: shades of grey or shades of green?

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Williams, C. M. (2002) Nutritional quality of organic food: shades of grey or shades of green? Proceedings of the Nutrition Society, 61 (1). pp. 19-24. ISSN 0029-6651

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It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.1079/PNS2001126


Item Type:Article
Refereed:Yes
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
Interdisciplinary centres and themes > Institute for Cardiovascular and Metabolic Research (ICMR)
ID Code:19526
Uncontrolled Keywords:Organic foods: Nutritional quality: Scientific studies
Publisher:Cambridge University Press
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