Jarmuż (Brassica oleracea L. var. acephala DC.) - cenne warzywo kapustne. Cz.I. Pochodzenie, uprawa i kierunki wykorzystania

• Autorzy: Korus A.

Warianty tytułu

EN

Kale (Brassica oleracea L. var. acephala DC.): a valuable Brassica vegetable. Part I. Origin, cultivation and utilization

• Języki publikacji: PL

Abstrakty

PL

Brassicas are one of the main types of vegetable cultivated in Poland, examples of which are white cabbage, red cabbage, Savoy cabbage, Nappa cabbage, 1 Brussels sprouts, broccoli and cauliflower. Of these, white cabbage is the most i important in terms of the area under cultivation and level of consumption; Poland also ranks as a leading European producer of this species. Kale, a Brassica vegetable little appreciated in Poland, is usually treated as a decorative plant and 1 its curly leaves are primarily used to decorate dishes. This paper deals with the origin, morphological characteristics, cultivation conditions and current trends in the use of kale, in the kitchen as well as in the food industry.

EN

Brassicas are one of the main types of vegetable cultivated in Poland, examples of which are white cabbage, red cabbage, Savoy cabbage, Nappa cabbage, 1 Brussels sprouts, broccoli and cauliflower. Of these, white cabbage is the most i important in terms of the area under cultivation and level of consumption; Poland also ranks as a leading European producer of this species. Kale, a Brassica vegetable little appreciated in Poland, is usually treated as a decorative plant and 1 its curly leaves are primarily used to decorate dishes. This paper deals with the origin, morphological characteristics, cultivation conditions and current trends in the use of kale, in the kitchen as well as in the food industry.

Słowa kluczowe

PL

warzywa kapustne; uprawa roslin; pochodzenie roslin; wykorzystanie; jarmuz; Brassica oleracea var.acephala; zbior; odmiany roslin

• Wydawca: -
• Czasopismo: Przemysł Fermentacyjny i Owocowo-Warzywny
• Rocznik: 2014
• Tom: 58
• Numer: 11-12
• Opis fizyczny: s.19-21,fot.,bibliogr.

Twórcy

autor

Korus A.

• Katedra Technologii Owoców, Warzyw i Grzybów, Wydział Technologii Żywności, Uniwersytet Rolniczy, Kraków

Bibliografia

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