Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/67060
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dc.contributor.authorSirtautaitė, Sabina-
dc.contributor.authorDanilčenko, Honorata-
dc.contributor.authorTrečiokaitė, Elvyra-
dc.coverage.spatialLT-
dc.date.accessioned2019-05-13T22:52:49Z-
dc.date.available2019-05-13T22:52:49Z-
dc.date.issued1996-
dc.identifier.otherVDU02-000028729-
dc.identifier.urihttps://hdl.handle.net/20.500.12259/67060-
dc.descriptionSantr. liet., angl-
dc.descriptionBibliogr.: p.145-146 (11 pavad.)-
dc.description.sponsorshipVytauto Didžiojo universitetas-
dc.description.sponsorshipŽemės ūkio akademija-
dc.format.extentp. 138-146-
dc.language.isolt-
dc.relation.ispartofLŽŪA mokslo darbai. , 1996, T. 47: Agronomija-
dc.subject.otherAgronomija / Agronomy (A001)-
dc.titleĮvairių veislių bulvių biocheminė ir kulinarinė charakteristikalt
dc.typeStraipsnis kituose recenzuojamuose leidiniuose / Article in other peer-reviewed editions (S5)-
dc.date.updated2014-11-26T10:53Z-
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local.typeS-
item.grantfulltextopen-
item.fulltextWith Fulltext-
crisitem.author.deptŽemės ūkio akademija-
crisitem.author.deptŽemės ūkio ir maisto mokslų institutas-
crisitem.author.deptŽemės ūkio ir maisto mokslų institutas-
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications
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