Standard

ISO 3959:1977

Jun 1977 Published

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Abstract

Describes factors influencing the degree of ripeness when the fruits are placed in the ripening room, the placing of the fruits in the ripening room, the heating of the fruits, the phases of ripening, the action of ethylene, the storage temperature after ripening, the degree of ripeness at the time of supply to the retailer, and causes of defective ripening.

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Standard from ISO
Published: 1 June 1977
Edition: 1
Document type: IS
ISBN:

Publisher ISO
Distributor ISO
ICS 67.080.10
ISO TC ISO/TC 34/SC 3

ISO 3959:1977

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