Winter Wheat Variety Trials 1940-1950 PDF Download
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Author: University of Illinois (Urbana-Champaign campus). Agricultural Experiment Station
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Languages : en
Pages :
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Author: University of Illinois (Urbana-Champaign campus). Agricultural Experiment Station
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author:
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ISBN:
Category :
Languages : en
Pages : 0
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Author: University of Illinois at Urbana-Champaign. Agricultural Experiment Station
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1122
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Author:
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Category : Field crops
Languages : en
Pages : 1268
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Author: Dennis Nordin
Publisher: Indiana University Press
ISBN: 9780253345714
Category : Business & Economics
Languages : en
Pages : 386
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Book Description
Their account will inform readers with a detailed account of one of the great transformations in American life."--BOOK JACKET.
Author:
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Category : Agriculture
Languages : en
Pages : 2108
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Author:
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ISBN:
Category : Agriculture
Languages : en
Pages : 1036
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Author: Bob Belderok
Publisher: Springer Science & Business Media
ISBN: 9401709505
Category : Science
Languages : en
Pages : 432
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Book Description
Wheat has a long history of serving as an important food crop to mankind. Especially in the Northern Hemisphere, it has been appreciated as a major source of energy through its carbohydrates, and in more recent times for its supply of valuable proteins. This combination of carbohydrates and proteins gives wheat its unique properties for making breads of different kinds of tastes. During the course of history, the quality of wheat has improved stead ily, undoubtedly for a long time by accident, and for reasons little under stood. Over the last 150 years our knowledge has increased on farming and crop husbandry, on bringing about improvements through goal-oriented plant breeding, and on milling and baking technology, leading to the standards that we enjoy today. This process will certainly continue as our knowledge of the genetic reservoir of wheat species increases. The European Cereal Atlas Foundation (ECAF) maintains the aim of in creasing and disseminating knowledge about cereal crops. Within that scope ECAF has decided to publish a book on the history of bread wheat in Europe, the development of associated bread-making technology, and the breeding of bread wheats during the twentieth century. As ECAF is a Dutch foundation, its Board is particularly pleased to have found three Dutch scientists willing to contribute to this volume. Two of them have served wheat science in the Netherlands for their entire scientific careers, spanning a period starting around 1955 and lasting for several decades of very productive wheat science development.
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Category : Agriculture
Languages : en
Pages : 2106
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Author: University of Illinois (Urbana-Champaign campus). Agricultural Experiment Station
Publisher:
ISBN:
Category : Entomology
Languages : en
Pages : 870
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