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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/70260
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dc.contributor.authorTilbrook, J.-
dc.contributor.authorTyerman, S.-
dc.contributor.editorRechner, V.-
dc.contributor.editorOag, D.-
dc.date.issued2006-
dc.identifier.citationFinishing the job : optimal ripening of Cabernet Sauvignon and Shiraz : proceedings, ASVO Seminar, 21 July, 2006 / David Oag ... [et al.] (eds.): pp.4-10-
dc.identifier.isbn0977525600-
dc.identifier.urihttp://hdl.handle.net/2440/70260-
dc.description.statementofresponsibilitypresented by Joanne Tilbrook and Steve Tyerman-
dc.language.isoen-
dc.publisherAustralian Society of Viticulture and Oenology-
dc.rightsStatus unknown-
dc.titleWater, sugar and acid: how and where they come and go during berry ripening-
dc.typeConference paper-
dc.contributor.conferenceAustralian Society of Viticulture and Oenology Seminar (2006 : Mildura, Vic.)-
dc.publisher.placeAdelaide-
pubs.publication-statusPublished-
dc.identifier.orcidTyerman, S. [0000-0003-2455-1643]-
Appears in Collections:Agriculture, Food and Wine publications
Aurora harvest

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