ID | Title | Subtitle | Subject | Author | Tags | Series | |
---|---|---|---|---|---|---|---|
12885 | Improving the supply chain of sardines in the country | sardine production prohibited catching closed season administrative circular tamban sardine fisheries | Yap, Julio P., Jr. |
serials | agriculture magazine |
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|
15096 | Improving the Vietnamese tea value chain in the international market: The case of Thai Nguyen Province | green tea; production and market linkages; certified production | Le Van Hung; Vu Ngoc Quyen; Nguyen Dinh Hoa |
serials | journal of economics, management and agricultural development |
|
|
5555 | Improving wheat digestibility with xylanase. | Allzyme SSF enzymes amylase beta-glucanase cellulase pectinase phytase protease xylanase feeds hogs poultry | Sison, Jaime A. |
serials | agriculture magazine |
|
|
6256 | In 23 years, PhilRice bred 28 rice varieties. | rice varieties aromatic rice glutinous rice | Pablico, Sosimo Ma. |
serials | agriculture magazine |
|
|
8675 | In defense of biotech crops. | biotechnology, crops, BT eggplant, | Sarian, Zac B. |
serials | agriculture magazine |
|
|
5760 | In focus: Bioplex organic trace minerals. | organic trace minerals animals | Sison, Jaime Abella |
serials | agriculture magazine |
|
|
5451 | In focus: The lowly but valuable limestone. | limestones, history, color, calcium carbonate, magnesium, | Sison, J.A. |
serials | the philippine agriculture magazine |
|
|
8233 | In memory of Dr. Edgar DaSilva. | Dr. Edgar DaSilva, micribiology, biotechnology, | Hoareau, Lucy |
serials | asian biotechnology and development review |
|
|
6514 | In sacco degradation characteristics of crop residues and selected roughages in Brahman-Thai native crossbred steers. | in sacco roughage rumen degradation | Songsak Chumpawadee; Kritapon Sommart; Thevin Vongpralub; Virote Pattarajinda |
serials | the kasetsart journal : natural science |
|
|
6222 | In search for the perfect crop. | dragon fruit production fruits harvesting | Samonte, Pete |
serials | agriculture magazine |
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