Statistics for 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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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 226

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October 2023 0
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Teich_The_effect.pdf 193

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