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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

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dc.contributor.author Teich, Abraham Hirsh. en_US
dc.date.accessioned 2012-08-15T21:14:07Z
dc.date.available 2012-08-15T21:14:07Z
dc.date.issued 1961 en_US
dc.identifier ocm72806458 en_US
dc.identifier.uri http://hdl.handle.net/1993/8343
dc.description.abstract en_US
dc.format.extent 48 leaves : en_US
dc.language en en_US
dc.rights en_US
dc.title 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 en_US
dc.degree.discipline Plant Science en_US


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