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The relation of color to flavor in fruits and vegetables

by: Goff, E. S. (Emmett Stull), 1852-1902

Publication date: 1884

Topics: Fruit, Vegetables

Publisher: [n.p.]

Collection: cornell; biodiversity; americana

Contributor: Cornell University Library

Language: English

The metadata below describe the original scanning. Follow the "All Files: HTTP" link in the "View the book" box to the left to find XML files that contain more metadata about the original images and the derived formats (OCR results, PDF etc.). See also the What is the directory structure for the texts? FAQ for information about file content and naming conventions.

Caption title

1203-1210 p. 24 cm

Addeddate: 2009-10-25 04:15:42

Bookplateleaf: 0010

Camera: EOS-1D

Foldoutcount: 0

Identifier: cu31924000684401

Identifier-ark: ark:/13960/t1dj60843

Lcamid: 340430

Ocr: tesseract 5.3.0-1-gd3a4

Ocr_detected_lang: en

Ocr_detected_lang_conf: 1.0000

Ocr_detected_script: Latin

Ocr_detected_script_conf: 1.0000

Full catalog record: MARCXML

This book is available with additional data at Biodiversity Heritage Library.

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