Abstract
Journal of Food ScienceVolume 38, Issue 5 p. 874-876 CHANGES IN TITRATABLE ACIDITY, °BRIX, pH, POTASSIUM CONTENT, MALATE AND TARTRATE DURING BERRY DEVELOPMENT OF THOMPSON SEEDLESS GRAPES T. PHILIP, T. PHILIP Departments of Dairy & Food Sciences and Horticulture & Landscape Architecture, The University of Arizona, Tucson, AZ 85721Search for more papers by this authorJ. R. KUYKENDALL, J. R. KUYKENDALL Departments of Dairy & Food Sciences and Horticulture & Landscape Architecture, The University of Arizona, Tucson, AZ 85721Search for more papers by this author T. PHILIP, T. PHILIP Departments of Dairy & Food Sciences and Horticulture & Landscape Architecture, The University of Arizona, Tucson, AZ 85721Search for more papers by this authorJ. R. KUYKENDALL, J. R. KUYKENDALL Departments of Dairy & Food Sciences and Horticulture & Landscape Architecture, The University of Arizona, Tucson, AZ 85721Search for more papers by this author First published: July 1973 https://doi.org/10.1111/j.1365-2621.1973.tb02097.xCitations: 6AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume38, Issue5July 1973Pages 874-876 RelatedInformation
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