Uniform acid and flavor in cultured buttermilk

Also in this issue:

Land ownership and timber marketing in the Central Sierra Nevada Region

Plant breeding program aided by radiation treatment

Foliar absorption of zinc by tomato plants

Magnesium required by avocado trees but excessive amounts may be toxic

A search for better field corn varieties by intercrossing

Growth responses of three annual clovers to treatments with 2,4-D—Part I

Addition of minerals to a beef cattle ration

Recovery from freeze injury by citrus

Temperature and bud development of deciduous fruits

Utilizing Groundwater reservoirs

Causative agent of bovine abortion

Oxidized flavor in milk

Studies on lamb palatability

Improving sugar beet quality

Measurements on hydrocyanic acid absorbed by citrus tissues during fumigation