Use of Aspergillus flavus to evaluate the relative nutritive value in cultivars of rye, wheat and triticale.

Name: Use of Aspergillus flavus to evaluate the relative nutritive value in cultivars of rye, wheat and triticale.
Author: Mohyuddin, M

Use of Aspergillus flavus to evaluate the relative nutritive value in cultivars of rye, wheat and triticale. — المؤلف: Mohyuddin, M — Journal of the science of food and agriculture Oct 1976

المؤلف: Mohyuddin, M
النشر: Journal of the science of food and agriculture Oct 1976
الوصف: 943-50 p.
الموضوعات: Aspergillus flavus؛ Biological Assay؛ Coloring Agents؛ Culture Media؛ Edible Grain؛ Hydrogen-Ion Concentration؛ Lysine؛ Plant Proteins