HERITABILITY OF SOME COMPONENTS OF INDUSTRIAL QUALITY IN CACAO BEANS (THEOBROMA-CACAO L)

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作者：

PARDO, J

ENRIQUEZ, GA

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来源：

10TH INTERNATIONAL COCOA RESEARCH CONFERENCE: THEME : RATIONALIZATION OF COCOA CULTURE AND THE DEVELOPMENT OF MORE EFFICIENT CROPPING SYSTEMS | 1988年

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：695 / 699

页数：5

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