The effect of different rates of nitrogen, phosphorus and potassium on yield, specific gravity, cooking quality, chipping quality, and ascorbic acid content of potato tubers

The effect of different rates of nitrogen, phosphorus and potassium on yield, specific gravity, cooking quality, chipping quality, and ascorbic acid content of potato tubers

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Bibliographic Details
Main Author: Teich, Abraham Hirsh.
Published: 2012
Online Access:http://hdl.handle.net/1993/8343
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spelling ndltd-MANITOBA-oai-mspace.lib.umanitoba.ca-1993-83432014-01-31T03:33:33Z The effect of different rates of nitrogen, phosphorus and potassium on yield, specific gravity, cooking quality, chipping quality, and ascorbic acid content of potato tubers Teich, Abraham Hirsh. 2012-08-15T21:14:07Z 2012-08-15T21:14:07Z 1961 http://hdl.handle.net/1993/8343
collection NDLTD
sources NDLTD
description
author Teich, Abraham Hirsh.
spellingShingle Teich, Abraham Hirsh.
The effect of different rates of nitrogen, phosphorus and potassium on yield, specific gravity, cooking quality, chipping quality, and ascorbic acid content of potato tubers
author_facet Teich, Abraham Hirsh.
author_sort Teich, Abraham Hirsh.
title The effect of different rates of nitrogen, phosphorus and potassium on yield, specific gravity, cooking quality, chipping quality, and ascorbic acid content of potato tubers
title_short The effect of different rates of nitrogen, phosphorus and potassium on yield, specific gravity, cooking quality, chipping quality, and ascorbic acid content of potato tubers
title_full The effect of different rates of nitrogen, phosphorus and potassium on yield, specific gravity, cooking quality, chipping quality, and ascorbic acid content of potato tubers
title_fullStr The effect of different rates of nitrogen, phosphorus and potassium on yield, specific gravity, cooking quality, chipping quality, and ascorbic acid content of potato tubers
title_full_unstemmed The effect of different rates of nitrogen, phosphorus and potassium on yield, specific gravity, cooking quality, chipping quality, and ascorbic acid content of potato tubers
title_sort effect of different rates of nitrogen, phosphorus and potassium on yield, specific gravity, cooking quality, chipping quality, and ascorbic acid content of potato tubers
publishDate 2012
url http://hdl.handle.net/1993/8343
work_keys_str_mv AT teichabrahamhirsh theeffectofdifferentratesofnitrogenphosphorusandpotassiumonyieldspecificgravitycookingqualitychippingqualityandascorbicacidcontentofpotatotubers
AT teichabrahamhirsh effectofdifferentratesofnitrogenphosphorusandpotassiumonyieldspecificgravitycookingqualitychippingqualityandascorbicacidcontentofpotatotubers
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