The most important quality criteria of some home-grown black-currant varieties III. Aroma number, organoleptic evaluation, and degree of ripeness

The most important quality criteria of some home-grown black-currant varieties III. Aroma number, organoleptic evaluation, and degree of ripeness

https://doi.org/10.23986/afsci.71660

https://doi.org/10.23986/afsci.71660 (Journal.fi)

Artikkeli

Kuusi, Taina, kirjoittaja

Julkaisussa: Agricultural and Food Science 38 (1966) : 3, s.150-161

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Kieli

englanti

Sarja

Articles

DOI

10.23986/afsci.71660

Standarditunnukset

doi 10.23986/afsci.71660

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