Fruit Quality and Its Biological Basis

This book focuses on the biological processes that determine appearance, texture, taste, nutritional value and flavour of fleshy fruits, and how these can be manipulated to maximize quality for the consumer.

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"This book focuses on the biological processes that determine appearance, texture, taste, nutritional value and flavour of fleshy fruits, and how these can be manipulated to maximize quality for the consumer."@en

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"Bases biológicas de la calidad de fruta"@es
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