| Record ID | marc_oregon_summit_records/catalog_files/washs02192008.mrc_revrev.mrc:878435539:1047 |
| Source | Oregon Libraries |
| Download Link | /show-records/marc_oregon_summit_records/catalog_files/washs02192008.mrc_revrev.mrc:878435539:1047?format=raw |
LEADER: 01047nam a2200325 a 4500
001 29739045
005 19950727075312.4
008 s1991 waua b 000 0 eng d
035 $aWSU000721748
040 $aWaPS$cWaPS$dWaOLN
100 1 $aHsieh, Huei-Mei,$d1962-
245 10 $aAzuki maturation and composition, cooking times, and lipoxygenase activity /$cby Huei-Mei Hsieh.
260 $c1991.
300 $aix, 94 leaves, bound :$bill. ;$c29 cm.
500 $aTypescript.
502 $aThesis (M.S.)--Washington State University, 1991.
504 $aIncludes bibliographical references (leaves 51-61).
590 $aWSU:"Department of Food Science and Human Nutrition."
650 0 $aAzuki.
650 0 $aLegumes as food.
650 0 $aAzuki$xSeeds$xQuality.
650 0 $aAzuki$xSeeds$xDevelopment.
650 0 $aLipoxygenases.
907 $a.b19948232$bmulti$c-
902 $a070705
998 $b2$c990905$dm$ea$f-$g0
907 $a.b19948232
940 $lWC$lWO
945 $lwc $aWSU F4 1991 H7
945 $lwos $aWSU F4 1991 H7