| 000 | 00852nam a22003137a 4500 | ||
|---|---|---|---|
| 001 | G51659 | ||
| 003 | MX-TxCIM | ||
| 008 | 121211s ||||f| 0 p|p||0|| | | ||
| 020 | _a08-138-15789 | ||
| 040 | _aMX-TxCIM | ||
| 041 | 0 | _aEn | |
| 043 | _aUS | ||
| 072 | 0 | _aF60 | |
| 072 | 0 | _aQ04 | |
| 082 | 0 | 4 | _a89-080411 |
| 100 | 1 | _aD'Appolonia, B.L. | |
| 245 | 0 | 0 | _aFactors involved in the quality of bread wheats |
| 260 | _c1987 | ||
| 340 | _aPrinted | ||
| 546 | _aEnglish | ||
| 591 | _aUS (DNAL TX557.C3 1987) | ||
| 595 | _aAC | ||
| 650 | 1 | 0 | _aBaking characteristics |
| 650 | 1 | 0 | _aChemicophysical properties |
| 650 | 1 | 0 |
_aFlours _91113 |
| 650 | 1 | 7 |
_aWheat _gAGROVOC _2 _91310 |
| 773 | 0 |
_tDupont, J.; Osman,-E.M. (eds.). Cereals and legumes in the food supply. 1st ed. Ames (USA). Iowa State University Press. 1987. p. 121-126 _n89-080411 |
|
| 942 | _cREP | ||
| 999 |
_c1956 _d1956 |
||