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RIVeC
Institut za povrtarstvo
Radovi istraživača 1 / Researcher's papers 1
Browsing by Titles
RIVeC
Institut za povrtarstvo
Radovi istraživača 1 / Researcher's papers 1
Browsing by Titles
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Titles
Importance of old bread wheat varieties in biodiversity
[1]
Improving the quality of wheat for human consumption
[1]
In vitro and in vivo effects of Pseudomonas spp. and Bacillus sp. on Fusarium acuminatum, Botrytis cinerea and Aspergillus niger infecting cucumber
[1]
In Vitro Biocontrol of Tomato Fusarium Wilt Using Some Soil Bacteria
[1]
In vitro culture as a part of Brassica oleracea breeding
[1]
In vitro culture as a part of Brassica oleracea var. capitata L. breeding
[1]
In vitro culture as a tool for improvement of cabbage cultivars in Yugoslavia
[1]
In vitro effectiveness of different essential oils in control of Alternaria alternata
[1]
In vitro efikasnost pojedinih eteričnih ulja u suzbijanju Alternaria alternate
[1]
In vitro i in vivo efekti Pseudomonas spp. i Bacillus sp. na Fusarium acuminatum, Botrytis cinerea i Aspergillus niger na krastavcu
[1]
In vitro kultura kao deo procesa oplemenjivanja Brassica oleracea
[1]
In vitro kultura kao deo procesa oplemenjivanja Brassica oleracea var. capitata L.
[1]
In vitro regeneracija pupoljaka iz segmenata kotiledona, hipokotila i korena kod Brassica oleraceae ssp.
[1]
In vitro shoot regeneration from cotyledon, hypocotyl and root explants in Brassica oleraceae ssp.
[1]
In vitro shoot regeneration from seedling explants in Brassica vegetables: Red cabbage, broccoli, Savoy cabbage and cauliflower
[1]
Increase of soybean yield usingfoliar application of aqueous eextracts
[1]
Induction of direct somatic embryogenesis and genetic stability of somatic embryo-derived plants of broccoli
[1]
Induction of Direct Somatic Embryogenesis from Immature Embryos of Brassica oleracea var. Sabauda L.
[1]
Influence of aqueous extracts from banana peel and soybean plants on soybean grain yield
[1]
Influence of biofertilisers and season on the total soluble solids and organic acids in lettuce
[1]
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