Summary:
Tasmannia insipida produces a vivid scarlet fruit with good colouring properties and a spicy aromatic quality useful for wine-making (images courtesy Peter Woodard).
Type:
Figure
Sub Component:
Normal
Slug:
F430
Highwire: Type:
fragment
Highwire: Parent:
HighWire: Journal/Corpus Code:
csirobk
Highwire: pisa_id:
csirobk;9781486307593/1/BK07717_sec12_1/F430
Highwire: pisa_master:
csirobk;9781486307593/1/BK07717_sec12_1/F430
HighWire: Atom Path:
/csirobk/9781486307593/9781486307593/SEC116/SEC117/F430.atom
Highwire: cpath:
/content/9781486307593/9781486307593/SEC116/SEC117/F430
Image - Large:
Highwire: cpathalias:
/content/csirobk/9781486307593/9781486307593/SEC116/SEC117/F430
Image - Medium:
Highwire: Variants:
expansion
Image - Small:
Highwire: State:
Released
Contributors:
<atom:author xmlns:atom="http://www.w3.org/2005/Atom" xmlns:hwp="http://schema.highwire.org/Journal" xmlns:nlm="http://schema.highwire.org/NLM/Journal" hwp:inherited="yes" nlm:contrib-type="author"><atom:name>Cheryll J Williams</atom:name><nlm:name name-style="western" hwp:sortable="Williams Cheryll J"><nlm:surname>Williams</nlm:surname><nlm:given-names>Cheryll J</nlm:given-names></nlm:name></atom:author>
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Saturday, January 8, 2022 - 10:33