Physiological responses and quality changes of waxed and unwaxed Stayman winesap apples as influenced by different post-storage temperatures

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dc.contributor.authorHill, Robert George
dc.contributor.publisherDigital Repository at the University of Maryland
dc.contributor.publisherUniversity of Maryland (College Park, Md)
dc.date.accessioned2016-04-21T16:53:37Z
dc.date.available2016-04-21T16:53:37Z
dc.date.issued1950
dc.identifierhttps://doi.org/10.13016/M24N1T
dc.identifier.urihttp://hdl.handle.net/1903/17727
dc.language.isoEnglish
dc.subjectFood science
dc.titlePhysiological responses and quality changes of waxed and unwaxed Stayman winesap apples as influenced by different post-storage temperatures
dc.typeDissertation

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