- Industrie: Government
- Number of terms: 41534
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A general term for wheat sown in the fall, persisting through the winter as seedlings, and harvested the following spring or summer after it reaches full maturity.
Industry:Agriculture
A general term for wheat sown in the fall, persisting through the winter as seedlings, and harvested the following spring or summer after it reaches full maturity.
Industry:Agriculture
A wheat class seeded in the fall, has low to medium protein content, with a soft endosperm; and is used in making cakes, pastries, flat breads, and crackers. Grown in the eastern third of the U.S., east of the Mississippi River. It has a high yield, but relatively low protein.
Industry:Agriculture
A wheat class seeded in the fall, has low to medium protein content, with a soft endosperm; and is used in making cakes, pastries, flat breads, and crackers. Grown in the eastern third of the U.S., east of the Mississippi River. It has a high yield, but relatively low protein.
Industry:Agriculture
A wheat class used much in the same way as Soft Red Winter (for bakery products other than bread). Grown mainly in the Pacific Northwest, and to a lesser extent in California, Michigan, Wisconsin, and New York, of low protein, but high yield. Produces flour for cakes, crackers, cookies, pastries, quick breads, muffins, snack foods.
Industry:Agriculture
A wheat class used much in the same way as Soft Red Winter (for bakery products other than bread). Grown mainly in the Pacific Northwest, and to a lesser extent in California, Michigan, Wisconsin, and New York, of low protein, but high yield. Produces flour for cakes, crackers, cookies, pastries, quick breads, muffins, snack foods.
Industry:Agriculture
Infections in birds and mammals produced by various species of Trichomonas.
Industry:Agriculture
Infections in birds and mammals produced by various species of Trichomonas.
Industry:Agriculture
