Microscopic detection and identification of various substitute vegetable tissues in ground horseradish
Galacci, R.R.
Journal - Association of Official Analytical Chemists 72(4): 619-621
1989
ISSN/ISBN: 0004-5756 PMID: 2759993 Document Number: 334876
Turnip root, parsnip root, potato tuber, and corn kernels have been used as adulterants in the preparation of horseradish sauce and horseradish powder. The diagnostic histological features of horseradish root and its known adulterants are described and illustrated as viewed through a polarizing microscope with cross polars and a first order red plate. A procedure which can be used to detect any of the known adulterants in horseradish is described. The adaptation of a previously reported semiquantitative method is also discussed.