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The effects of rates of nitrogen and rates and source of potassium on potatoes for chipping.

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:xp68kk82z
Date January 1960
CreatorsRainforth, James. R.
ContributorsMurray, H. (Supervisor)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 112906

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