Melhoramento do feijão comum
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Melhoramento do feijão comum

Melhoramento do feijão comum


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About the Book

O feijão comum é a leguminosa de grão mais importante para consumo humano direto e serve como principal fonte de proteínas alimentares para milhões de pessoas nos países em desenvolvimento. Entre as principais culturas alimentares, apresenta um dos mais elevados níveis de variação em termos de hábito de crescimento, características das sementes (tamanho, forma, cor), maturidade e adaptação. O Phaseolus vulgaris é produzido numa série de sistemas de culturas e ambientes em regiões tão diversas como a América Latina, a Ásia, a África, o Médio Oriente, a China, a Europa, os Estados Unidos, etc. Para adaptar o feijão vulgar às práticas de produção actuais e em mudança, o autor descreve a gama de métodos de melhoramento utilizados para melhorar o desempenho da cultura. São apresentados em pormenor os melhoramentos de características específicas, nomeadamente, os stresses bióticos e abióticos, a história da cultura, a origem, a classificação, a domesticação e a utilização da seleção assistida por marcadores e da engenharia genética como meio para o futuro melhoramento da cultura. Este livro servirá como livro de texto para os estudantes, professores e investigadores que trabalham com o melhoramento do feijão comum.


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Product Details
  • ISBN-13: 9786206461753
  • Publisher: KS Omniscriptum Publishing
  • Binding: Paperback
  • Language: Portuguese
  • Returnable: N
  • Weight: 227 gr
  • ISBN-10: 6206461750
  • Publisher Date: 19 Sep 2023
  • Height: 229 mm
  • No of Pages: 112
  • Spine Width: 7 mm
  • Width: 152 mm


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