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dc.contributor.authorNew York State Agricultural Experiment Station.en_US
dc.contributor.authorMoyer, J. C.en_US
dc.contributor.authorRobinson, W. B.en_US
dc.contributor.authorStotz, E. H.en_US
dc.contributor.authorKertesz, Z. I.en_US
dc.date.accessioned2006-12-21T22:21:46Z
dc.date.available2006-12-21T22:21:46Z
dc.date.issued1952-10en_US
dc.identifier.other5730972_5113_001en_US
dc.identifier.other5730972en_US
dc.identifier.urihttps://hdl.handle.net/1813/4270
dc.description33 pages, 1 articleen_US
dc.description*Effect of Blanching and Subsequent Holding on Some Chemical Constituents and Enzyme Activities in Peas, Snap Beans, and Lima Beans* (Moyer, J. C.; Robinson, W. B.; Stotz, E. H.; Kertesz, Z. I.) 31 pagesen_US
dc.format.extent2675265 bytes
dc.format.extent75503 bytes
dc.format.mimetypeapplication/pdf
dc.format.mimetypetext/plain
dc.language.isoen_USen_US
dc.publisherAgricultural Experiment Station,en_US
dc.relation.ispartofseriesBulletinen_US
dc.subjectAgricultureen_US
dc.subjectNew York (State)en_US
dc.titleBulletin: Number 754: Effect of Blanching and Subsequent Holding on Some Chemical Constituents and Enzyme Activities in Peas, Snap Beans, and Lima Beansen_US
dc.typeperiodicalen_US


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