USE OF A PHYSIOLOGIC MODEL FOR GENETICALLY IMPROVING GRAIN PROTEIN IN WHEAT

被引：0
|
作者：
EDWARDS, IB [1 ]
VANDERMEY, JAM [1 ]
机构：
[1] SMALL GRAIN CTR, BETHLEHEM, SOUTH AFRICA
来源：
CEREAL FOODS WORLD | 1978年 / 23卷 / 10期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：596 / 600
页数：5
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