Universidad del Quindío catalog › Details for: Biochemistry of fruit ripening / Seymour, G.B.

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Biochemistry of fruit ripening / G.B. Seymour

By: Seymour, G.B

Contributor(s): Taylor, J. E.,Coautor

| Tucker, G. A. Coautor

Material type: Text

TextPublisher: Chapman & Hall 1993Subject(s): FRUTAS -- MADURACION

DDC classification: 664.8

Contents:

Introduction 2.Avocado 3.Banana 4.Citrus fruit 5.Exotics 6.Grape 7.kiwifruit 8.Mango 9.Melon 10.Pineapple and papaya 11.pome Fuits 12.Solf fruit 13.Tomato

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Item type	Current location	Collection	Call number	Vol info	Copy number	Status	Date due	Barcode
Libros/ General	Biblioteca Central Euclides Jaramillo Arango	GEN	664.8 / S521 (Browse shelf)	Vol. 1	Ej. 2	Available (Sin restricciones)		031249

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Previous	664.8 / I59 Programa nacional de hortalizas y frutas/ Instituto Colombiano Agropecuario	664.8 / I59 Programa nacional de hortalizas y frutas/ Instituto Colombiano Agropecuario	664.8 / S471 Mercado de frutas : verduras : flores y nueces para la exportacion/	664.8 / S521 Biochemistry of fruit ripening / Seymour, G.B.	664.8 / S612 Memorias: aseguramiento de la calidad; factor competitividad/	664.8 / S669p Procesos de conservación poscosecha de productos vegetales / Sánchez Pineda de las Infantas, Ma. Teresa.	664.8 / S669p Procesos de conservación poscosecha de productos vegetales / Sánchez Pineda de las Infantas, Ma. Teresa.	Next

Deposito junio/2010

Introduction 2.Avocado 3.Banana 4.Citrus fruit 5.Exotics 6.Grape 7.kiwifruit 8.Mango 9.Melon 10.Pineapple and papaya 11.pome Fuits 12.Solf fruit 13.Tomato

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Universidad del Quindío

Biochemistry of fruit ripening / G.B. Seymour

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