Abstract
In horticulture, vegetables is the collective name for herbaceous plants, parts of which, cooked or raw, are eaten by man. In practice, fruits such as cucumbers, tomatoes and sweet peppers are also included.
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© 1990 Ellis Horwood
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Catsberg, C.M.E., Dommelen, G.J.M.KV. (1990). Vegetables. In: Food Handbook. Ellis Horwood Series in Food Science and Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0445-3_20
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DOI: https://doi.org/10.1007/978-94-009-0445-3_20
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-6684-6
Online ISBN: 978-94-009-0445-3
eBook Packages: Springer Book Archive