The evolution of dry matter, soluble protein and sugar content during frost hardening in some barley and wheat varieties differing in hardening capacity
1988
Keteleer, A. | Vanmechelen, B. | Tobback, P. (Katholieke Univ. Leuven, Heverlee (Belgium). Lab. of Food Technology)
AGROVOC关键词
书目信息
其它主题
Ble; Teneur en proteines; Gel/ variete; Helada/ variedades; Frost/ varieties; Teneur en matiere seche
语言
英语
1989-08-15
AGRIS AP