Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/212498
Title: Effects of reciprocal crossing on the cooking time of dry bean.
Authors: PAULA, S. R. R. de
RAMALHO, M. A. P.
ABREU, Â. de F. B.
Date Issued: 2004
Citation: Annual Report of the Bean Improvement Cooperative, East Lansing, v. 47, p. 223-224, Mar. 2004.
Description: This experiment was carried out aiming to check the contribution of the integument characteristics and or cotyledons on the cooking ability of beans.
Thesagro: Cruzamento
Feijão
Phaseolus Vulgaris.
Keywords: Cozimento
Melhoramento genético.
Language: en
Type of Material: Artigo de periódico
Access: openAccess
Appears in Collections:Artigo em periódico indexado (CNPAF)

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