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A study is being made of changes in wheat stored up to 10–12 years under conditions such as might be used for long‐term commercial storage. Changes in as many characteristics of the grain as possible are measured. The effects of low temperature and low oxygen concentration, singly and together, on the changes occurring during storage are being studied. The present paper describes the methods used to detect the small changes which occurred in grain stored under the above conditions for 4 years.
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Pixton et al. (1964) studied this question.
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