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The effect of increasing K applications on K uptake, yield and crude protein content of malting barley.

Hans-Peter Vielemeyer, G. Vanselow

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Key concepts: Yield (engineering), Food science, Agronomy, Chemistry, Biology, Materials science, Metallurgy

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The effect of increasing K applications on K uptake, yield and crude protein content of malting barley. — Research Paper | ScholarLens