Twelve Fruits with Potential Value-Added and Culinary Uses

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dc.contributor.authorLove, Ken
dc.contributor.authorBowen, Richard
dc.contributor.authorFleming, Kent
dc.date.accessioned2008-08-27T02:48:43Z
dc.date.available2008-08-27T02:48:43Z
dc.date.issued2007
dc.description.abstractThis publication is based on activities of the “12 Trees Project,” a three-year grant-funded agricultural demonstration program, The goals of the project were to increase profitable agricultural diversification and contribute to developing a consistently high-quality, year-round supply of fruits for local markets.
dc.format.extent58 pages
dc.identifier.citationLove K, Bowen R, Fleming K. 2007. Twelve fruits with potential value-added and culinary uses. Honolulu (HI): University of Hawaii. 58 p.
dc.identifier.urihttp://hdl.handle.net/10125/2340
dc.language.isoen-US
dc.publisherUniversity of Hawaii
dc.subjectAnnona cherimola
dc.subjectcape gooseberries
dc.subjectcherimoyas
dc.subjectCitrus limonia
dc.subjectCyphomandra betacea
dc.subjectDovyalis
dc.subjectEriobotrya japonica
dc.subjectEugenia brasiliensis
dc.subjectEugenia uniflora
dc.subjectFicus carica
dc.subjectfigs
dc.subjectFortunella
dc.subjectgrumichama
dc.subjectkumquats
dc.subjectloquats
dc.subjectMysore raspberries
dc.subjectPhysalia peruviana
dc.subjectpomegranates
dc.subjectPunica granatum
dc.subjectRubus niveus
dc.subjectSurinam cherries
dc.subjecttropical and subtropical fruits
dc.subjecttropical apricots
dc.titleTwelve Fruits with Potential Value-Added and Culinary Uses
dc.typeBook
dc.type.dcmiText

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