The most important quality criteria of some homegrown black-currant varieties II. Dry matter, pectin, acid content, colour and formol value

The most important quality criteria of some homegrown black-currant varieties II. Dry matter, pectin, acid content, colour and formol value

https://doi.org/10.23986/afsci.71646

https://doi.org/10.23986/afsci.71646 (Journal.fi)

Artikkeli

Kuusi, Taina, kirjoittaja

Julkaisussa: Agricultural and Food Science 37 (1965) : 4, s.282-304

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Kieli

englanti

Sarja

Articles

DOI

10.23986/afsci.71646

Standarditunnukset

doi 10.23986/afsci.71646

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