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Chemical composition in relation to the cooking quality of field peas (Pisum Sativum L.).

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:1z40kv38d
Date January 1966
CreatorsRosenbaum, Terry Michael.
ContributorsBaker, B. (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.
RelationProquest: AAIMK00849, Pid: 43769

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