A GENERAL-METHOD FOR THE INSTRUMENTAL ASSESSMENT OF THE COLOR OF TOMATO FRUIT DURING RIPENING

被引：9

作者：

DIXON, TJ ^{[1
]}

HOBSON, GE ^{[1
]}

机构：

[1] GLASSHOUSE CROPS RES INST,LITTLEHAMPTON BN17 6LP,W SUSSEX,ENGLAND

来源：

关键词：

D O I：

10.1002/jsfa.2740351202

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1277 / 1281

页数：5

共 4 条

BESFORD, RT ;

HOBSON, GE .

[2]

CAMPBELL NA, 1980, APPL STATIST, V29, P5

DAVIES, JN ;

HOBSON, GE .

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1981, 15 (03) :205-280

[4] ASSESSING THE COLOR OF TOMATO FRUIT DURING RIPENING [J].

HOBSON, GE ;

ADAMS, P ;

DIXON, TJ .