THE COMPOSITION OF CHERRY TOMATOES AND ITS RELATION TO CONSUMER ACCEPTABILITY

被引：41

作者：

HOBSON, GE ^{[1
]}

BEDFORD, L ^{[1
]}

机构：

[1] CAMPDEN FOOD & DRINK RES ASSOC,CHIPPING CAMPDEN GL55 6LD,GLOS,ENGLAND

来源：

JOURNAL OF HORTICULTURAL SCIENCE | 1989年 / 64卷 / 03期

关键词：

D O I：

10.1080/14620316.1989.11515960

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

引用

页码：321 / 329

页数：9

共 19 条

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DAVIES, JN ;

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HOBSON, GE .

[6]

HOBSON GE, 1985, ETHYLENE PLANT DEV, P339

[7]

HOBSON GE, 1988, GARDEN, V113, P55

[8]

HOBSON GE, 1986, P EEC AGR FOOD WORKS, P3

[9]

HOBSON GE, 1986, 1985 GLASSH CROPS RE, P77

[10]

HOBSON GE, 1984, ACTA HORTIC, V163, P47