Return to search

Physical and chemical properties of Arizona early baart wheat correlated with its baking strength

No description available.
Identiferoai:union.ndltd.org:arizona.edu/oai:arizona.openrepository.com:10150/305825
Date January 1927
CreatorsWilson, Mary Elizabeth
PublisherThe University of Arizona.
Source SetsUniversity of Arizona
Languageen_US
Detected LanguageEnglish
Typetext, Thesis-Reproduction (electronic)
RightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.

Page generated in 0.0027 seconds