STUDIES IN BARLEY AND MALT: VII. DISAPPEARANCE OF DORMANCY IN BARLEY ON STORAGE
Open Access
- 8 July 1956
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 62 (4) , 327-330
- https://doi.org/10.1002/j.2050-0416.1956.tb02869.x
Abstract
The rate of improvement of germinative energy in dormant barley samples increases with increasing temperature of storage. The rate of disappearance of water-sensitivity during storage is inversely related to the moisture-content after drying.Keywords
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