Gold, Mary V.
This bibliography focuses specifically on the nutritive value of organically produced foods: vitamin and mineral content, as well as related chemical constituents. With the exception of a handful of references to publications that deal with the general relationship of soil qualities and crop composition, each document cited contains at least some information about nutrients found in food as related to organic production. Most items deal with research results; several are overviews of literature or research, or are opinion pieces. Many compare organic foods with those conventionally produced.
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