Document Type
Presentation
Rights
This item is available under a Creative Commons License for non-commercial use only
Abstract
The potato (Solanumtuberosum) is a major food crop worldwide with annual production exceeding 321.69 million tonnes1 (Fig.1). Proponents of organic food claim that it is tastier than conventional produce, however limited scientific studies have been conducted in this area to support or refute such claims2. The aim of this study was to examine if there are differences in the physiochemical and sensory properties of Irish grown organic and conventional potatoes.
Recommended Citation
Gilsenan, Clare; Burke, Roisin M.; and Barry Ryan, Catherine, "Physicochemical and Sensory Studies on Irish Grown Organic and Conventional Tubers (Solanum tuberosum)" (2009). Conference papers. Paper 12.
http://arrow.dit.ie/tfschcafcon/12
Publication Details
Published in the Research Chefs Association Magazine 2009