The biochemistry of fruits and their products / 
edited by A.C. Hulme, A. R. C. Food Research Institute, Norwich, England. 
 - London :  Academic Press,  1970. 
 - xviii, 620 pages :  illustrations. 
 - Food science and technology .
<br/><br/>Includes bibliographical references and indexes. 
<br/><br/><label>ISBN: </label>0123612012 (v. 1) 
<br/><br/><label>LCCN: </label>77117145 //r73 
<br/><br/><label>Nat. Bib. No.: </label>B70-30037 (v. 1) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fruit --Composition.<br/>Fruit --Processing.<br/>Fruit --Ripening.
<br/><br/><label>LC Class. No.: </label>QK 865  / BIO 1970. 
<br/><br/><label>Dewey Class. No.: </label>581.1/6/62