Mukomolʹno-khlebopekarnye osobennosti sortov rzhi
By: Sh. Kazarʹi︠a︡n = Milling and baking properties of the varieties of rye / S. Kazaryan
Series: Prilozhenie 55e k Trudam po prikladnoĭ botanike, genetike i selekt︠s︡ii= -- Supplement 55th to the Bulletin of applied botany, of genetics and plant-breeding; Prilozhenie ... k Trudam po prikladnoĭ botanike, genetike i selek︠s︡ii -- 55; Harvard economic botany preservation microfilm project -- 00715
Publisher: Izd. In-ta rastenievodstva NKZ SSSR
Published: 1933
Place of publication: Leningrad
Language: rus
Number of pages: 134
Subjects: Rye; Varieties; Milling; Nutrition; Rye bread; Rye flour
Other titles: Milling and baking properties of the varieties of rye; Milling and baking properties of the varieties of rye
Notes: In Russian with English summary.