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dc.creatorCorbould, Mable K.en_US
dc.date.accessioned2014-06-02T18:50:33Z
dc.date.available2014-06-02T18:50:33Z
dc.date.issued1921en_US
dc.identifier.urihttp://hdl.handle.net/1811/60778
dc.language.isoen_USen_US
dc.publisherOhio Agricultural Experiment Stationen_US
dc.relation.ispartofseriesOhio Agricultural Experiment Station. Bulletin. 350en_US
dc.rightsThis material has been made available for research and educational purposes only. Copyright and other restrictions may apply to this item. Users are responsible for obtaining the necessary permissions to reprint, reproduce or make other uses of this material. We are eager to hear from any copyright owners who are not properly identified.en_US
dc.titleWheat, flour and bread: wheat tested at the Ohio Experiment Station for milling and flour quality, and baking valueen_US
dc.typeTexten_US
dc.subject.naltOhioen_US
dc.subject.naltbakingen_US
dc.subject.naltbreadsen_US
dc.subject.naltflouren_US
dc.subject.naltmilling qualityen_US
dc.subject.naltwheaten_US
dc.type.genreArticleen_US


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