The browning reaction in dehydrated carrot and potato: Its initiation and the separation and partial characterization of an intermediate from dehydrated carrot von Wager, Harold G.

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The determination of ethanol and acetaldehyde in plant tissue by low-temperature diffusion von Wager, Harold G.

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An improved copper reduction method for the micro-determination of reducing sugars von Wager, Harold G.

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Growth and Survival of Plants in the Arctic von Wager, Harold G.

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The Labelling of Glucose-6-phosphate in Pea Slices Supplied with14C Glucose, and the Assessment of the Respiratory Pathways in Air, in 10% CO2and in 2% O2in N von WAGER, HAROLD G.

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The Labelling of Glucose-6-phosphate in Pea Slices Supplied with 14 C Glucose, and the Assessment of the Respiratory Pathways in Air, in 10% CO 2 and in 2% O 2 in N von WAGER, HAROLD G.

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The Effect of Subjecting Peas to Air Enriched with Carbon Dioxide: II. RESPIRATION AND THE METABOLISM OF THE MAJOR ACIDS von WAGER, HAROLD G.

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The Effect of Subjecting Peas to Air Enriched with Carbon Dioxide: II. RESPIRATION AND THE METABOLISM OF THE MAJOR ACIDS von WAGER, HAROLD G.

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The Effect of Subjecting Peas to Air Enriched with Carbon Dioxide: I. THE PATH OF GASEOUS DIFFUSION, THE CONTENT OF CO2AND THE BUFFERING OF THE TISSUE von WAGER, HAROLD G.

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The Effect of Subjecting Peas to Air Enriched with Carbon Dioxide: I. THE PATH OF GASEOUS DIFFUSION, THE CONTENT OF CO 2 AND THE BUFFERING OF THE TISSUE von WAGER, HAROLD G.

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The Incorporation of14CO2into Green Peas in the Dark von WAGER, HAROLD G.

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The Incorporation of 14 CO 2 into Green Peas in the Dark von WAGER, HAROLD G.

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The Effect of Artificial Wilting on the Production of Ethanol by Ripening Pea Seeds von Wager, Harold G.

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The Effect of Artificial Wilting on the Carbon Dioxide Production of Developing Pea Seeds von Wager, Harold G.

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The Labelling of Malic and Citric Acids of Pea Leaves and Cotyledons of Germinating Peas by14CO2in the Dark von COLMAN, BRIAN, WAGER, HAROLD G.

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The Labelling of Malic and Citric Acids of Pea Leaves and Cotyledons of Germinating Peas by 14 CO 2 in the Dark von COLMAN, BRIAN, WAGER, HAROLD G.

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The Effect of Anaerobiosis on Acids of the Tricarboxylic Acid Cycle in Peas von WAGER, HAROLD G.

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Pathways of Utilization of [1-14C] Glucose and [6-14C] Glucose in Slices of Peas von WAGER, HAROLD G.

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The effect of maturity on the texture of the testa and cotyledon of peas (Pisum sativum) von WAGER, HAROLD G., PORTER, F. A. E.

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The effect of maturity and variety on the content of the major organic acids of the green pea (pisum sativum) von Wager, Harold G., Porter, F. Arthur E.

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