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dc.contributor.authorWilson, Mary Elizabeth
dc.creatorWilson, Mary Elizabethen_US
dc.date.accessioned2013-11-26T23:01:37Z
dc.date.available2013-11-26T23:01:37Z
dc.date.issued1927
dc.identifier.urihttp://hdl.handle.net/10150/305825
dc.language.isoen_USen_US
dc.publisherThe University of Arizona.en_US
dc.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.en_US
dc.subjectWheat -- Arizona.en_US
dc.subjectCooking (Wheat)en_US
dc.titlePhysical and chemical properties of Arizona early baart wheat correlated with its baking strengthen_US
dc.typetexten_US
dc.typeThesis-Reproduction (electronic)en_US
dc.identifier.oclc27197916
thesis.degree.grantorUniversity of Arizonaen_US
thesis.degree.levelmastersen_US
thesis.degree.disciplineGraduate Collegeen_US
thesis.degree.disciplineAgricultureen_US
thesis.degree.nameM.S.en_US
dc.identifier.bibrecord.b30423259
refterms.dateFOA2018-09-06T16:06:16Z


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