Cooking time of common beans carioca type evaluated in different environments.

Cooking time of common beans carioca type evaluated in different environments.

Cooking time is affected by various environmental factors and by the genotype. Considering that the final evaluation of carioca lines is performed in several environments, there is the possibility of measuring the cooking time of these lines, and also, to verify the existence of genotypes x environments interaction for that characteristic.

Saved in:
Bibliographic Details
Main Authors: TORGA, P. P., PEREIRA, H. S., MELO, L. C., BASSINELLO, P. Z., CARVALHO, H. W. L., COSTA, A. F., MAGALDI, M. C. S., PAIVA, B. A. R., WENDLAND, A., MELO, P. G. S.
Other Authors: PAULA PEREIRA TORGA, CNPAF; HELTON SANTOS PEREIRA, CNPAF; LEONARDO CUNHA MELO, CNPAF; PRISCILA ZACZUK BASSINELLO, CNPAF; HELIO WILSON LEMOS DE CARVALHO, CPATC; A. F. COSTA; MARIANA CRUZICK DE S MAGALDI, CNPAF; B. A. R. PAIVA, UNIVERSIDADE FEDERAL DE GOIÁS; ADRIANE WENDLAND FERREIRA, CNPAF; PATRÍCIA G. S. MELO, UNIVERSIDADE FEDERAL DE GOIÁS.
Format: Artigo de periódico biblioteca
Language:English
eng
Published: 2012-02-24
Subjects:Feijão, Phaseolus vulgaris, Melhoramento genético vegetal, Cocção,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/916377
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.alice.cnptia.embrapa.br/alice/handle/doc/916377

Similar Items