Grades and values of apples for applesauce

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dc.contributorV.P.I. Agricultural Extension Serviceen
dc.contributor.authorMoser, Roy Edgar, 1922-en
dc.date.accessioned2018-04-11T18:45:04Zen
dc.date.available2018-04-11T18:45:04Zen
dc.date.issued1957-10en
dc.description.abstractThis report covers work on the grades of apples as they apply to the manufacture of applesauce.en
dc.format.extent17 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/82781en
dc.language.isoen_USen
dc.publisherV.P.I. Agricultural Extension Serviceen
dc.relation.ispartofseriesCircular (V.P.I. Agricultural Extension Service) ; 751en
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.en
dc.subject.cabtApplesen
dc.subject.cabtgradingen
dc.subject.cabtapplesauceen
dc.subject.lcshApples -- Gradingen
dc.subject.lcshApplesauceen
dc.titleGrades and values of apples for applesauceen
dc.title.alternativeApples for applesauceen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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