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SFX by Ex Libris Inc. |
Contains information about title and source of a journal
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The Baking Quality of Wheat Flour (Triticum aestivum L.) Obtained from Wheat Grains Cultivated in Various Farming Systems (Organic vs. Integrated vs. Conventional) |
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List of services to meet your request
Contains list of services for current record
Basic services |
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Dodatne storitve |
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© 2024 SFX by Ex Libris Inc. | Politika piškotkov
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