Evolution of the percent dry matter, the protein, the chlorophyl and the sugar content during the frost hardening of two leek cultivars differing in their degree of frost resistance
1986
Cardinaels, C. | Lacroix, P. | Tobback, P. (Katholiehe Univ. Leuven, Heverlee (Belgium). Lab. of Food Technology)
Ключевые слова АГРОВОК
Библиографическая информация
Другие темы
Teneur en proteines; Resistance a la temperature/ durcissement; Resistencia a la temperatura/ endurecimiento; Temperature resistance/ hardening; Variete; Teneur en matiere seche
Язык
Английский
1989-08-15
AGRIS AP
Поставщик данных
Эту запись предоставил University of Liège
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