Biochemistry of fruit ripening /
Guardado en:
| Autor Principal: | |
|---|---|
| Otros Autores: | , |
| Formato: | Libro |
| Idioma: | English |
| Publicado: |
London ; New York :
Chapman & Hall,
1993.
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| Etiquetas: |
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| LEADER | 00598nam a22001815a 4500 | ||
|---|---|---|---|
| 001 | EEA.libagro006422 | ||
| 005 | 20180622110059.0 | ||
| 008 | 130809s1993####nyua##########000#0#eng#d | ||
| 020 | |a 0412408309 | ||
| 082 | 0 | 4 | |a 664.8 |
| 082 | 0 | 4 | |a 634 |
| 100 | 1 | |a Seymour, G. B. |q (Graham B.) | |
| 245 | 1 | 0 | |a Biochemistry of fruit ripening / |c edited by G.B. Seymour, J.E. Taylor, and G.A. Tucker. |
| 260 | |a London ; |a New York : |b Chapman & Hall, |c 1993. | ||
| 300 | |a x, 454 p. : |b il. ; |c 24 cm. | ||
| 700 | 1 | |a Taylor, J. E. | |
| 700 | 1 | |a Tucker, G. A. |q (Gregory A.) | |
| 859 | |a AR-BbBCA |b BIB. AGRONOMIA |h 664.8 |i S521 |p 1999/3783 | ||