Grape maturity, yield, quality, sensory properties, and consumer acceptance of fiesta and Selma Pete dry-on-vine raisins
Guardado en:
Publicado en: | American journal of enology and viticulture |
---|---|
Otros Autores: | Parpinello, Giuseppina P., Heymann, Hildegarde, Vasquez, Stephen, Cathline, Kimberley A., Fidelibus, Matthew W. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | American journal of enology and viticulture v. 63, no. 2 (2012), p. 212-219 |
Materias: | |
Publicación relacionada: | Contenido en:
American journal of enology and viticulture |
Ejemplares similares
-
The future of California raisins is drying on the vine
por: Peacock, William L. - Raisin industry in India adoption of good drying practices for safe raisins
-
Mode of action of the drying emulsion used in dried vine fruit production. II. The effect of emulsion pH
por: UHLIG, B.A. -
Carbonated yogurt-sensory properties and consumer acceptance
por: Karagül-Yüceer, Y. -
Fixed and incremental levels of microwave power application on drying grapes under vacuum
por: Clary, Carter D.