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

被引：0
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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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