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 doi: 10.1079/PNS2001126

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Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/19526
Identification Number/DOI	10.1079/PNS2001126
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)
Uncontrolled Keywords	Organic foods: Nutritional quality: Scientific studies
Publisher	Cambridge University Press
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