Milling and Baking Qualities of World Wheats

Vista sencilla de ítem
dc.creatorColeman, D. A.
dc.creatorDawson, Owen L.
dc.creatorChristie, Alfred
dc.creatorDixon, H. B.
dc.creatorFellows, H. C.
dc.creatorHayes, J. F.
dc.creatorHoffecker, Elwood
dc.creatorShollenberger, J. H.
dc.creatorMarshall, Walter K.
dc.date2017-04-01T19:55:58Z
dc.date.accessioned2026-07-09T07:42:11Z
dc.identifierdoi:10.22004/ag.econ.162735
dc.identifierhttps://ageconsearch.umn.edu/record/162735/files/tb197.pdf
dc.identifierhttp://ageconsearch.umn.edu/record/162735
dc.identifier.urihttp://hdl.handle.net/123456789/591234
dc.languageeng
dc.publisher
dc.sourcehttp://ageconsearch.umn.edu/record/162735
dc.titleMilling and Baking Qualities of World Wheats
dc.typeText

Archivos

Colecciones

University of Minnesota