Toward a new generation of cider apple orchards in the northeastern United States
Author:
Publisher
International Society for Horticultural Science (ISHS)
Link
https://www.actahort.org/members/showpdf?booknrarnr=1395_53
Reference30 articles.
1. Yield, fruit damage, yield loss, and juice quality characteristics of machine- and hand-harvested ‘Brown Snout’ specialty cider apples stored at ambient conditions in Northwest Washington.;Alexander;Horttechnology,2016
2. Alwood, W.B., Davidson, R.J., and Moncure, W.A.P. (1904). The chemical composition of apples and cider. I. The composition of apples in relation to cider and vinegar production; II. The composition of cider as determined by dominant fermentation with pure yeasts: Vol. no. 88 (U.S. Dept. of Agriculture, Bureau of Chemistry), https://www.biodiversitylibrary.org/item/191606.
3. Growing apples for the cider industry in the US northern climate of Vermont: does the math add up?;Becot;Acta Hortic.,2018
4. Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice.;Boudreau;Food Sci Nutr,2018
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