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Lethal time at different temperatures and date variety preference of the saw-toothed grain beetle in stored dates
Oryzaephilus surinamensis Freezing Mortality UAE
2013/3/4
This electronic document is a “live” template. The various The saw-toothed grain beetle, Oryzaephilus surinamensis (L.) (Coleoptera: Silvanidae), is the most important insect pest attacking stored dat...
Breeding of a Blast Resistant Multiline Variety of Rice,Sasanishiki BL Agricultural Environment
multiline variety rice blast resistance
2009/9/9
Sasanishiki BL, a multiline variety of Sasanishiki for blast resistance was developed at Miyagi Prefectural Furukawa Agricultural Experiment Station in Japan. Sasanishiki BL is composed of 7 isogenic ...
Factors Causing -Amylase Activation and Low Falling Number in Winter Wheat Variety Kitanokaori
Amylograph viscosity α-Amylase activity Falling number Pre-harvest sprouting
2009/7/7
Amylograph viscosity, an important index of wheat quality, is sometimes lowered by high α-amylase activity in grain caused by pre-harvest sprouting. In a new winter wheat variety, Kitanokaori, the pe...
Influence of temperature and variety on the thermal properties of apples
thermal properties of apples impulse method
2008/11/18
The influence of temperature within the range 273 to 333 K (0-60°C) on the thermal properties of four apple varieties has (Jonathan Red, Golden Delicious, Idared, Jonagold) been studied. An impulse me...
Influence of temperature and variety on the thermal properties of apples
thermal properties of apples impulse method
2008/11/14
The influence of temperature within the range 273 to 333 K (0-60癈) on the thermal properties of four apple varieties has (Jonathan Red, Golden Delicious, Idared, Jonagold) been studied. An impulse met...
Physical properties of watermelon seed as a function of moisture content and variety
watermelon seed physical properties moisture content variety
2008/11/14
The physical properties of three common Iranian varieties of melon seeds have been evaluated as a function of seed moisture content varying from 4.75 to 47.6, from 5.02 to 46.81, and from 4.55 to 45.2...
MICROBIOLOGICAL STUDY OF FRESH WHITE CHEESE(A SERBIAN CRAFT VARIETY)
white soft cheese farm manufactured Serbian geographical location
2010/3/24
The levels of several microbial groups of aerobic mesophilic flora, aerobic psychrotrophic
flora, lactic acid bacteria, Micrococcaceae, enterococci, Enterobacteriaceae, and molds and yeasts were inve...