United States. Bureau of Agricultural Economics. (1930). Removal of ergot from rye by use of salt water and influence of such treatment on milling and baking properties of rye. [publisher not identified].
Chicago Style (17th ed.) CitationUnited States. Bureau of Agricultural Economics. Removal of Ergot from Rye by Use of Salt Water and Influence of Such Treatment on Milling and Baking Properties of Rye. Washington: [publisher not identified], 1930.
MLA (9th ed.) CitationUnited States. Bureau of Agricultural Economics. Removal of Ergot from Rye by Use of Salt Water and Influence of Such Treatment on Milling and Baking Properties of Rye. [publisher not identified], 1930.
Warning: These citations may not always be 100% accurate.