INFLUENCE OF FERTILIZATION ON THE QUALITY OF VEGETABLES PARTICULARLY FOR PROCESSING

1. Research is not only concerned with the quantity but also, to an increasing degree, with the quality of crops. This concern was first caused by the insights into the physiology of nutrition. But there has also been a demand for raw products that would be particularly suitable for processing purposes because of their sufficiently known and constant attributes of quality. This paper takes account of only a few samples from an extensive material.
   

Download Adobe Acrobat Reader (free software to read PDF files)