| 000 | 00795nam a2200229Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s1977 xx 000 0 und d | ||
| 082 | _aT 634.8 K11E | ||
| 100 | _aKahlon, Gurbakhash Singh | ||
| 245 | 0 | _aEffect of CCC on maturity and storage of Perlette grapes | |
| 250 | _aPAU | ||
| 260 |
_aLudhiana _bPAU _c1977 |
||
| 300 | _a29cm. 57L | ||
| 520 | _aThe application of CCC at 4000 ppm concentration, improves the TSS. total sugars and sugarlacid ratio There was a decrease in the acidity percentage with the advancement of maturity but the effect of CCC was not conclusive. The physical appearance remaine | ||
| 650 | _aGRAPES | ||
| 653 | _aCYCOCEL | ||
| 653 | _aGRAPES | ||
| 653 | _aGRAPES | ||
| 653 | _aHORTICULTURE | ||
| 653 | _aMATURITY | ||
| 653 | _aPHS | ||
| 942 |
_2ddc _cT |
||
| 999 |
_c64390 _d64390 |
||