Search Results for: Dormant rhizomes
and taste comes from sulphur compounds. several criteria are used for quality evaluation of horseradish such as uniformity of shape and size, firmness, smoothness, freedom from hollow heart, internal colour of the roots , other defects and decay. long and uniform roots with white colour of fleshy rhizomes
and taste comes from sulphur compounds. several criteria are used for quality evaluation of horseradish such as uniformity of shape and size, firmness, smoothness, freedom from hollow heart, internal colour of the roots , other defects and decay. long and uniform roots with white colour of fleshy rhizomes...
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