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dc.contributor.authorReisch, Bruce
dc.contributor.authorPeterson, David
dc.contributor.authorPool, Robert
dc.contributor.authorMartens, Mary-Howell
dc.date.accessioned2010-11-03T20:21:34Z
dc.date.available2010-11-03T20:21:34Z
dc.date.issued1993
dc.identifier.citationInformation Bulletin 234en_US
dc.identifier.urihttps://hdl.handle.net/1813/17815
dc.description.abstractThousands of tons of grapes are harvested for fresh consumption in New York State. Varieties described here are suited to cool climate growing regions. Some may be suitable for use in the Northeast, Midwest, and Mid-Atlantic growing regions. Topics covered herein include seeded dessert grapes, seedless grapes, order of ripening and bird/insect/disease/cold damage. This publication is based on New York Food and Life Sciences Bulletin 80 (July 1979), "Grape Varieties for New York State."en_US
dc.language.isoen_USen_US
dc.publisherCornell Cooperative Extensionen_US
dc.subjectGrapeen_US
dc.subjectFreshen_US
dc.subjectFruiten_US
dc.subjectVitisen_US
dc.subjectviniferaen_US
dc.subjectlabruscaen_US
dc.subjectripariaen_US
dc.subjecthybriden_US
dc.subjectFooden_US
dc.subjectHardyen_US
dc.subjectConcorden_US
dc.titleTable Grape Varieties for Cool Climatesen_US
dc.typeotheren_US


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