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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