| dc.rights | North Dakota State University | en_US |
| dc.title | Sweetclover Hybrids Between Yellow and White Sweetclover Through Embryo Culture | en_US |
| dc.type | Article | en_US |
| dc.description | This is the progress report for sweet clover hybrids between yellow and white sweet clover through embryo culture. The article references a previous article on the objectives of the sweet clover program. The first phase of this program was concerned with the development of varieties low in coumarin content. Coumarin gives sweetclover a bitter taste, and
in spoiled hay or silage, its decomposition to dicoumarin causes non-clotting of the blood and hemorrhaging when fed to livestock. One way to develop a yellow sweet clover low in coumarin could be through hybrids between white and yellow species and selection of yellow types low in coumarin from the progenies of
such hybrids. | |
| dc.date.accessioned | 2014-12-10T14:12:51Z | |
| dc.date.available | 2014-12-10T14:12:51Z | |
| dc.date.issued | 1956 | |
| dc.identifier.uri | http://hdl.handle.net/10365/24675 | |
| dc.creator.author | Sandal, P. C. | |
| dc.relation.ispartof | Bimonthly Bulletin; 18:6; Jul/Aug 1956 | |
