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Cryopreservation of seeds of four coffee species (Coffea arabica, C. costatifructa, C. racemosa and C. sessiliflora): importance of water content and cooling rate

by Dussert, S; Chabrillange, N; Engelmann, F; Anthony, F; Louarn, J; Hamon, S.
Publisher: Mar 1998ISSN: 0960-2585.Subject(s): COFFEA ARABICA | COFFEA COSTATIFRUCTA | COFFEA RACEMOSA | COFFEA SESSILIFLORA | SEMILLAS | ENFRIAMIENTO | CONGELACION | CONSERVACION BIOLOGICA | SECADO | RECURSOS GENETICOS | CONTENIDO DE HUMEDAD | COFFEA ARABICA | COFFEA RACEMOSA | SEED | COOLING | FREEZING | BIOLOGICAL PRESERVATION | DRYING | GENETIC RESOURCES | MOISTURE CONTENT | COFFEA ARABICA | COFFEA RACEMOSA | SEMENCE | REFROIDISSEMENT | CONGELATION | CONSERVATION BIOLOGIQUE | SECHAGE | RESSOURCE GENETIQUE | TENEUR EN EAU In: Seed Science Research (RU) v. 8(1) p. 9-15
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