Winter Wheat Variety Trials 1940-1950 PDF Download
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Author: University of Illinois (Urbana-Champaign campus). Agricultural Experiment Station
Publisher:
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Category :
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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Author: J W (Johnny W ) Pendleton
Publisher: Hassell Street Press
ISBN: 9781015238176
Category :
Languages : en
Pages : 36
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This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author:
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ISBN:
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: 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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ISBN:
Category : Agriculture
Languages : en
Pages : 2108
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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.
Author:
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ISBN:
Category : Agriculture
Languages : en
Pages : 1036
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Author:
Publisher:
ISBN:
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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