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By "Shokraii, Esmail Hosseini, 1935-"
The effect of high temperature on the free amino acids of common pea (Pisum sativum L.) / by Esmail Hosseini Shokraii.
By: Shokraii, Esmail Hosseini,
Publication info: 1965.
Contributed by: University of Florida, George A. Smathers Libraries (archive.org)