TY  - BOOK
AU  - Ryder,Edward J
TI  - Leafy Salad Vegetables
SN  - 0870553232
U1  - 635.5 
PY  - 1979///
CY  - Westport;Connecticut
PB  - AVI Publishers
KW  - Salad greens	
KW  - Salades (Herbes)
N2  -  Fresh greens have become a staple on the American dinner table, contributing greatly to nutrition due to their vitamin and mineral contents. Leafy salad vegetables are those whose leaves and petioles only are eaten, and include lettuce, celery, cabbage, endive, spinach, and lesser vegetables. Quality characteristics are determined by nutritional value, color, texture, flavor, etc., and are influenced by temperature, moisture, location, growing practices, harvesting, environmental factors, and pests. The biology of each vegetable is described in terms of physiology, growth, genetic factors and breeding methods. Various cultivars are illustrated, and regions of most important commercial growth are identified.
ER  -