Relationship between F_4 Individuals and F_5 Lines in Cooking Quality of Rice
スポンサーリンク
概要
著者
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Takata Takashi
Department Of Oral Biochemistry School Of Dentistry Health Sciences University Of Hokkaido
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Takuma Taishin
Department Of Oral Biochemistry School Of Dentistry Health Sciences University Of Hokkaido
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SHOJI Ichiro
Department of Applied Physics, The University of Tokyo
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Shoji I
Univ. Tokyo Tokyo Jpn
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Shoji Ichiro
Koriyama Women's University
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Taira Toshio
Fukushima Agricultural Experiment Station
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