Potato varieties in relation to blackening after cooking:
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
1944
|
| Ausgabe: | [Sonderdr.] |
| Beschreibung: | Aus: Journal of agricultural research ; 69,1 |
| Beschreibung: | S. 21 - 31 Ill. |
Internformat
MARC
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|---|---|---|---|
| 001 | BV026863100 | ||
| 003 | DE-604 | ||
| 005 | 20110228 | ||
| 007 | t | ||
| 008 | 110326s1944 a||| 2||| 00||| eng d | ||
| 035 | |a (OCoLC)918340365 | ||
| 035 | |a (DE-599)BVBBV026863100 | ||
| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-188 | ||
| 100 | 1 | |a Rieman, G. H. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Potato varieties in relation to blackening after cooking |c by G. H. Rieman ; W. E. Tottingham and John S. McFarlane |
| 250 | |a [Sonderdr.] | ||
| 264 | 1 | |c 1944 | |
| 300 | |a S. 21 - 31 |b Ill. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Aus: Journal of agricultural research ; 69,1 | ||
| 700 | 1 | |a Tottingham, W. E. |e Verfasser |4 aut | |
| 700 | 1 | |a McFarlane, John S. |e Verfasser |4 aut | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-022390642 | ||
Datensatz im Suchindex
| _version_ | 1804145498019332096 |
|---|---|
| any_adam_object | |
| author | Rieman, G. H. Tottingham, W. E. McFarlane, John S. |
| author_facet | Rieman, G. H. Tottingham, W. E. McFarlane, John S. |
| author_role | aut aut aut |
| author_sort | Rieman, G. H. |
| author_variant | g h r gh ghr w e t we wet j s m js jsm |
| building | Verbundindex |
| bvnumber | BV026863100 |
| ctrlnum | (OCoLC)918340365 (DE-599)BVBBV026863100 |
| edition | [Sonderdr.] |
| format | Book |
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| id | DE-604.BV026863100 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T23:20:24Z |
| institution | BVB |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-022390642 |
| oclc_num | 918340365 |
| open_access_boolean | |
| owner | DE-188 |
| owner_facet | DE-188 |
| physical | S. 21 - 31 Ill. |
| publishDate | 1944 |
| publishDateSearch | 1944 |
| publishDateSort | 1944 |
| record_format | marc |
| spelling | Rieman, G. H. Verfasser aut Potato varieties in relation to blackening after cooking by G. H. Rieman ; W. E. Tottingham and John S. McFarlane [Sonderdr.] 1944 S. 21 - 31 Ill. txt rdacontent n rdamedia nc rdacarrier Aus: Journal of agricultural research ; 69,1 Tottingham, W. E. Verfasser aut McFarlane, John S. Verfasser aut |
| spellingShingle | Rieman, G. H. Tottingham, W. E. McFarlane, John S. Potato varieties in relation to blackening after cooking |
| title | Potato varieties in relation to blackening after cooking |
| title_auth | Potato varieties in relation to blackening after cooking |
| title_exact_search | Potato varieties in relation to blackening after cooking |
| title_full | Potato varieties in relation to blackening after cooking by G. H. Rieman ; W. E. Tottingham and John S. McFarlane |
| title_fullStr | Potato varieties in relation to blackening after cooking by G. H. Rieman ; W. E. Tottingham and John S. McFarlane |
| title_full_unstemmed | Potato varieties in relation to blackening after cooking by G. H. Rieman ; W. E. Tottingham and John S. McFarlane |
| title_short | Potato varieties in relation to blackening after cooking |
| title_sort | potato varieties in relation to blackening after cooking |
| work_keys_str_mv | AT riemangh potatovarietiesinrelationtoblackeningaftercooking AT tottinghamwe potatovarietiesinrelationtoblackeningaftercooking AT mcfarlanejohns potatovarietiesinrelationtoblackeningaftercooking |