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Studies on the processing characters of kidney beans. II. On kidney beans for processing as pork and beans.



Studies on the processing characters of kidney beans. II. On kidney beans for processing as pork and beans.



Engeigaku Kai Zasshi/J. Hort. Ass, Japan., 20: 115



Information is provided on seed shape and colour, consistency of the seed pod, flavour, suitability for canning in combination with pork, quality of the canned product, protein, starch, sugar, fibre, ash and vitamin B1 contents, and calorific value of a series of Japanese and American varieties.

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Accession: 013845622

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