Received for publication 9 Apr. 1987. Contribution from the Dept. of Agronomy, Univ. of Wisconsin Agr. Exp. Sta., Madison. Research supported by the College of Agriculture and Life Sciences, Univ. of Wisconsin, Madison; The Wisconsin Alumni Research Foundation; and the Wisconsin Food Processors Assn. We thank S.H. Duke, Dept. of Agronomy, Univ. of Wisconsin, Madison, for his assistance and advice. The cost of publishing this paper was defrayed in part by the payment of page charges. Under postal regulations, this paper therefore must be hereby marked advertisement solely to indicate this fact.
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