The effect of different rates of nitrogen, phosphorus and potassium on yield, specific gravity, cooking quality, chipping quality, and ascorbic acid content of potato tubers

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dc.contributor.authorTeich, Abraham Hirsh.en_US
dc.date.accessioned2012-08-15T21:14:07Z
dc.date.available2012-08-15T21:14:07Z
dc.date.issued1961en_US
dc.degree.disciplinePlant Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extent48 leaves :en_US
dc.identifierocm72806458en_US
dc.identifier.urihttp://hdl.handle.net/1993/8343
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleThe effect of different rates of nitrogen, phosphorus and potassium on yield, specific gravity, cooking quality, chipping quality, and ascorbic acid content of potato tubersen_US
dc.typemaster thesisen_US
local.subject.manitobayesen_US
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