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NALDC Record Details:

Composition of Rhubarb at Different Stages of Maturity in Relation to Its Use in Cooking and Canning.

File:
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Author(s):
Culpepper, Charles W. , Moon, Hubert H.
Format:
p. 387-402.
Language:
English
Year:
1933
Series:
Journal of agricultural research
Rights:
This item is authored by federal employees as part of their official duties and are therefore non-copyrightable and/or published by the federal government and now in the public domain.