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Evaluation of Cooking Quality Characteristics of Advanced Clones and Potato Cultivars
Advanced Clones Potato Cultivars
2016/5/31
For determination of cooking quality characteristics of advanced clones and potato cultivars, this experiment was conducted to determine the quality characteristics on the three advanced clones (39700...
Evaluation of the Wood Quality of Young Cryptomeria japonica Clones
Cryptomeria japonica Pilodyn penetration stress wave propagation lateral impact vibration
2009/11/23
One hundred and fourteen 10-year-old standing C. japonica 38 clones were examined by a non-destructive method to ascertain the possibility of evaluating the wood quality of standing trees with breast-...
Influence of Heartwood Extractives on Carbon Content Variations Among Clones in the Heartwood of Sugi（Cryptomeria japonica）
sugi broad-sense heritability extractives carbon content variation
2009/3/6
Heartwood extractives of Sugi (Cryptomeria japonica D. Don) had large variations among clones and high broad-sense heritability. Genetic improvement by selection of clones having large quantities of ...
Longitudinal Changes of Basic Density and Non-Destructive Quality Evaluation Using the Pilodyn in Todomatsu（Abies sachalinensis）Plus Tree Clones
todomatsu clone longitudinal change basic density Pilodyn penetration
2009/3/4
The longitudinal changes in the basic density of disks (mean Bd) of todomatsu (Abies sachalinensis) were investigated using plus-tree clones and breeding-material clones. The relationship between Pilo...
US food and drug administration Issues Draft Documents on the Safety of Animal Clones
safety of animal cloning Draft Documents
2007/1/9
December 28, 2006，The U.S. Food and Drug Administration (FDA) today issued three documents on the safety of animal cloning -- a draft risk assessment; a proposed risk management plan; and a draft guid...
The Effects of Some Agronomic and Processing Practices and Clones on the Relative Composition of the Theaflavins in Black Tea
agronomic practices black tea processing clones
2010/11/23
Four main theaflavins:-theaflavin, theaflavin-3-gallate, theaflavin-3'-gallate and theaflavin-3,3'-digallate are produced during black tea processing. For tea fermented for same duration the relative ...