au.\*:("WROLSTAD RE")
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VARIATION OF SUGARS AND ACIDS DURING RIPENING OF PEARS AND IN THE PRODUCTION AND STORAGE OF PEAR CONCENTRATEAKHAVAN I; WROLSTAD RE.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 3; PP. 499-501; BIBL. 11 REF.Article
CAUSES OF BROWNING IN PEAR JUICE CONCENTRATE DURING STORAGECORNWELL CJ; WROLSTAD RE.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 2; PP. 515-518; BIBL. 20 REF.Article
CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGESABERS JE; WROLSTAD RE.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 1; PP. 75-81; (5 P.); BIBL. 26 REF.Article
EFFECT OF METAL IONS ON THE COLOR OF STRAWBERRY PUREE = EFFET DES IONS METALLIQUES SUR LA COULEUR DE LA PUREE DE FRAISESWROLSTAD RE; ERLANDSON JA.1973; J. FOOD SCI.; U.S.A.; DA. 1973; VOL. 38; NO 3; PP. 460-463; BIBL. 10 REF.Serial Issue
THE TAMARILLO: CHEMICAL COMPOSITION DURING GROWTH AND MATURATIONHEATHERBELL DA; REID MS; WROLSTAD RE et al.1982; N.Z. J. SCI.; ISSN 0028-8365; NZL; DA. 1982; VOL. 25; NO 3; PP. 239-243; BIBL. 16 REF.Article
COMPARISON OF ENZYMIC, GAS-LIQUID CHROMATOGRAPHIC, AND HIGH PERFORMANCE LIQUID CHROMATOGRAPHIC METHODS FOR DETERMINING SUGARS AND ORGANIC ACIDS IN STRAWBERRIES AT THREE STAGES OF MATURITYREYES FGR; WROLSTAD RE; CORNWELL CJ et al.1982; J.-ASSOC. OFF. ANAL. CHEM.; ISSN 0004-5756; USA; DA. 1982; VOL. 65; NO 1; PP. 126-131; BIBL. 19 REF.Article
HOP AROMA IN AMERICAN BEERPEACOCK VE; DEINZER ML; MCGILL LA et al.1980; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1980; VOL. 28; NO 4; PP. 774-778; BIBL. 16 REF.Article
DETECTION OF ADULTERATION IN BLACKBERRY JUICE CONCENTRATES AND WINES. = MISE EN EVIDENCE DE L'ADULTERATION DE JUS CONCENTRES ET DE VINS DE MURES.WROLSTAD RE; CULBERTSON JD; CORNWELL CJ et al.1982; JOURNAL-ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS; ISSN 0004-5756; USA; DA. 1982; VOL. 65; NO 6; PP. 1417-1423; BIBL. 14 REF.; 3 FIG./3 TABL.Article