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The effect of cultural practices on the technological quality of beans



The effect of cultural practices on the technological quality of beans



Rasteniev"dni Nauki 14(5): 49-56



Early sowing improved the cooking and other qualities of bean seeds compared with late sowing, but sowing rate and depth, between row spacing or seed size did not affect quality markedly. Optimal rates of NPK and Mo did not reduce quality.

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Accession: 000533054

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