Influence of growth regulators on thiocyanate ion content of cruciferous vegetables.

Bibliographic Details
Main Author: Kanakis, Andreas G.
Format: Others
Language:en
Published: McGill University 1979
Subjects:
Online Access:http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=52397
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spelling ndltd-LACETR-oai-collectionscanada.gc.ca-QMM.523972014-02-13T04:07:35ZInfluence of growth regulators on thiocyanate ion content of cruciferous vegetables.Kanakis, Andreas G.Growth regulatorsThiocyanatesMcGill University1979Electronic Thesis or Dissertationapplication/pdfenalephsysno: 000595300proquestno: AAIMK50469Theses scanned by UMI/ProQuest.All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.Master of Science (Department of Plant Science) http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=52397
collection NDLTD
language en
format Others
sources NDLTD
topic Growth regulators
Thiocyanates
spellingShingle Growth regulators
Thiocyanates
Kanakis, Andreas G.
Influence of growth regulators on thiocyanate ion content of cruciferous vegetables.
author Kanakis, Andreas G.
author_facet Kanakis, Andreas G.
author_sort Kanakis, Andreas G.
title Influence of growth regulators on thiocyanate ion content of cruciferous vegetables.
title_short Influence of growth regulators on thiocyanate ion content of cruciferous vegetables.
title_full Influence of growth regulators on thiocyanate ion content of cruciferous vegetables.
title_fullStr Influence of growth regulators on thiocyanate ion content of cruciferous vegetables.
title_full_unstemmed Influence of growth regulators on thiocyanate ion content of cruciferous vegetables.
title_sort influence of growth regulators on thiocyanate ion content of cruciferous vegetables.
publisher McGill University
publishDate 1979
url http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=52397
work_keys_str_mv AT kanakisandreasg influenceofgrowthregulatorsonthiocyanateioncontentofcruciferousvegetables
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