Effects of Ripening Processes on Chemistry of Tomato Volatiles123

Authors:
B. M. Shah Utah State University, Logan

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D. K. Salunkhe Utah State University, Logan

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L. E. Olson Utah State University, Logan

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Article Category:
Research Article
Online Publication Date:
Mar 1969
Page(s):
171–176
Volume/Issue:
Volume 94: Issue 2
DOI:
https://doi.org/10.21273/JASHS.94.2.171
Open Access
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Received:
24 Jul 1968
|
Published print:
01 Mar 1969
Received:
24 Jul 1968
|
Published print:
01 Mar 1969
Received:
24 Jul 1968
|
Published print:
01 Mar 1969
B. M. Shah Utah State University, Logan

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,
D. K. Salunkhe Utah State University, Logan

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, and
L. E. Olson Utah State University, Logan

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Contributor Notes

Received for publication July 24, 1968.

A dissertation submitted in partial fulfillment of the requirements for the Ph.D. degree in Food Science and Technology.

Research supported by the National Center for Urban and Industrial Health, Public Health Service Research Grant No. UI 00132.

Graduate student, Professor, and Assistant Professor of Food Science, Utah State University, Logan, Utah.

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Cover Journal of the American Society for Horticultural Science
Journal of the American Society for Horticultural Science
Issue Date:
01 Mar 1969
Online ISSN:
2327-9788
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