Abstract: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 out in 2013–2015 to determine the effect of the cultivation technology and storage on the safety of parsley intended for processing. The study material was taken from an experiment where the following fertilisers we… Show more
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